Thai beef and sweet potato curry
Simple curry to serve eight
8
Serves
20 mins
Prep Time
5 hrs
Cook Time
Recipe author
Allyson Gofton
Not too hot or spicy! All the family will enjoy this curry.
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Ingredients
1.5kg Quality Mark diced beef
1 tsp salt
1 tsp black pepper
2 onions
diced
3 Tbsp red curry paste
i
2-3 garlic cloves
finely chopped
2 kūmara
peeled and chopped
400g coconut milk
1 1/2 cups beef stock
1 1/2 cups green peas
a handful of fresh coriander
chopped
Method
To Make Curry
To Serve
1
Cut the beef into 2-2.5cm pieces and season with salt and pepper.
2
Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches.
3
With the last batch of meat, add the onions and curry paste and cook until fragrant.
4
Put the beef mixture into the slow cooker with the garlic, kumara, coconut milk and stock, and cover with the lid.
5
Cook on low for 5-6 hours or on high for 3-4 hours.
6
Stir in the peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes.
Nutrition Information per Serving (311g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1084kJ (258 kcal)
Protein
32.1g
Total Fat
7.1g
Saturated Fat
3.2g
Carbs
15.7g
Dietary Fibre
g
Sodium
200mg
Iron
4.1mg
Zinc
7.4mg
Vitamin B12
5.1µg
