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Photo of Beef and sweet potato curry  by WW

Beef and sweet potato curry

Total Time
1 hr 50 min
30 min
1 hr 20 min
In Indian curries mustard seeds are cooked in oil until they ‘pop’, which releases the aroma and adds extra flavour.


Plain flour

1 tbs

Beef chuck steak, raw

500 g

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


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


200 g, cut into 2cm pieces

Frozen green peas

1 cup(s), (120g), thawed

Green shallot(s)

2 individual, finely chopped


  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.


SERVING SUGGESTION: Steamed broccoli, plus a pappadum (contains gluten) (cooked in the microwave without oil). TIPS: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave. Mustard seeds can be black, brown, yellow or white. In Indian curries they are cooked in oil until they ‘pop’, which releases the aroma and creates a more nutty flavour.