Sri Lankan beef and coconut curry

 Inspired by the bold flavours of Sri Lanka, this beef and sweet potato curry is hearty and packed with spice. Serve with roti and rice for extra texture.

Ingredients (19)

  • 1 1/2 tbsp peanut oil
  • 1.2kg beef chuck steak, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 long fresh green chilli, deseeded, thinly sliced
  • 1 tbsp curry powder
  • 3 tsp ground coriander
  • 2 tsp Massel Chicken Stock Powder
  • 180ml (3/4 cup) passata
  • 350g sweet potato, peeled, cut into 3cm pieces
  • 270ml can coconut milk
  • 2 tbsp tamarind puree
  • 2 fresh curry leaf sprigs, plus extra sprigs, to serve
  • 5 cardamom pods, crushed
  • 1 cinnamon stick
  • 3 tsp brown sugar
  • Roti bread, warmed, to serve
  • Steamed rice, to serve
  • Step 1
    Heat 1 tablespoon oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Use tongs to transfer the beef to a slow cooker.
  • Step 2
    Heat the remaining 2 teaspoons oil in the pan. Add the onion. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic, ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the curry powder and coriander. Stir to coat. Add the stock powder, passata and 250ml (1 cup) water. Stir to combine.
  • Step 3
    Pour the curry mixture into the slow cooker. Add the sweet potato, coconut milk, tamarind, curry leaves, cardamom and cinnamon. Stir to combine. Cover and cook on High for 4 hours or until the beef is very tender.
  • Step 4
    Stir through the sugar and season. Sprinkle with extra curry leaves and serve with roti and rice.

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