Beef and sweet potato curry
1
Points®
Total time: 1 hr 50 min • Prep: 30 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
In Indian curries mustard seeds are cooked in oil until they ‘pop’, which releases the aroma and adds extra flavour.
Ingredients
Plain flour
1 tbs
Beef chuck steak, raw
500 g
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Curry powder
2 tsp
Mustard seeds
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Beef stock
1¼ cup(s), (310ml)
Orange sweet potato (kumara)
200 g, cut into 2cm pieces
Potato(es)
200 g, cut into 2cm pieces
Frozen green peas
1 cup(s), (120g), thawed
Green shallot(s)
2 individual, finely chopped
Instructions
1
Preheat oven to 200°C. Place flour in a large bowl. Add beef and toss to coat. Heat half the oil in a 2.5 litre (10-cup) capacity flameproof casserole dish over medium heat. Cook beef, turning, in batches, for 3–4 minutes or until browned. Transfer to a bowl.
2
Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, curry powder, mustard seeds, cumin and coriander and cook, stirring, for 1 minute or until fragrant.
3
Add stock and beef and bring to the boil. Bake, covered, for 45 minutes or until meat is tender.
4
Add sweet potato, potato and peas and bake, covered, for 15–20 minutes or until beef and potatoes are tender (add a little more water if liquid has reduced too much). Serve sprinkled with shallots.
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