BEEF & SWEET POTATO CURRY
I found this recipe on the internet. I enjoyed it tremendously. I was asked to post the recipe so here it is. Preparation and cooking time I gave are appropriate because I didn't time it when I cooked this dish.
Provided by daisygrl64
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
- Add onion, garlic and ginger and saute 3 minute
- Add the beef mix and spices and saute 5 minute
- Add the water, cover and simmer until beef tender.
- Add potatoes and simmer another 20 minute.
- Serve over top of rice or as a stew with Nana bread.
- Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.
BEEF AND SWEET POTATO CURRY
Mild and creamy curry that can be spiced up with hot chilli powder
Provided by hanna136
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
- Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
- Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
- Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice.
BEEF, SUMMER SQUASH AND SWEET POTATO CURRY
Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
- Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
- Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.
Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 50 mg, Fiber 4 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g
BEEF, POTATO & BANANA CURRY WITH CASHEW RICE
Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce
Provided by Sarah Cook
Categories Main course
Time 3h
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
- After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
- Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
- Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste - it may need a squeeze of lemon to finish it off.
Nutrition Facts : Calories 1210 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 30 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium
ALOO KEEMA (POTATO AND MINCE CURRY)
Make and share this Aloo Keema (Potato and Mince Curry) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry onions in a heavy based pan over medium heat.
- when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
- ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
- add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
- add potatoes, mix well.
- add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
- add garam masala , chillies and coriander right before serving.
- mix well.
- serve hot with naan,chapati or rice.
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