Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 onions ((red or white), diced finely)
  • 4 cloves garlic
  • 2 cm ginger
  • ½ - 1 teaspoon chilli flakes (or to taste)
  • 2 teaspoons cumin (ground)
  • 2 teaspoons coriander (ground)
  • 2 teaspoons turmeric
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 2 tablespoons tomato puree
  • 1 small sweet potato ((roughly 250g / 9oz), chopped into 1cm / ½ inch cubes (ish!))
  • 1 red pepper (chopped into 1cm / ½ inch chunks (ish!))
  • 1 tin coconut milk
  • Salt and pepper to taste
  • 600 g leftover beef (chopped into bitesize pieces (or 2 x 300g steaks – see notes))
  • Juice of half a lime (plus extra for garnish)
  • 2 tablespoons fresh coriander/cilantro (plus extra for garnish)
  • Rice and / or naans to serve

Instruction

  • Place the onions and olive oil in a wide, deep saucepan or frying pan and cook gently over a low heat for 5 minutes or until soft, but not brown. Stir occasionally.
  • Add the garlic, ginger, chilli flakes and all the spices and cook for 1 minute – add a splash of water if it gets too dry.
  • Add the tomato puree and stir to combine, then add the sweet potato, red pepper, coconut milk, salt and pepper. Cover with a lid and simmer for 10 minutes until the sweet potato is soft.
  • Add the beef and cook for a further 3-5 minutes until the beef is piping hot all the way through (but don’t overcook!)
  • Add the juice of half a lime and the coriander leaves and stir.
  • Serve with rice and/or naans and use the extra limes and coriander as garnish.