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Thai beef and sweet potato curry

Simple curry to serve eight

8

Serves

20 mins

Prep Time

5 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Not too hot or spicy! All the family will enjoy this curry.

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High Iron

Low Sodium

Ingredients

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1.5kg Quality Mark diced beef

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1 tsp salt

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1 tsp black pepper

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2 onions

diced

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3 Tbsp red curry paste

i

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2-3 garlic cloves

finely chopped

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2 kūmara

peeled and chopped

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400g coconut milk

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1 1/2 cups beef stock

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1 1/2 cups green peas

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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