BEEF, POTATO & BANANA CURRY WITH CASHEW RICE
Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce
Provided by Sarah Cook
Categories Main course
Time 3h
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
- After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
- Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
- Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste - it may need a squeeze of lemon to finish it off.
Nutrition Facts : Calories 1210 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 30 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium
ROSE ELLIOT'S BANANA CURRY WITH CASHEW RICE (VEGGIE)
Make and share this Rose Elliot's Banana Curry With Cashew Rice (Veggie) recipe from Food.com.
Provided by vicscottuk
Categories Tropical Fruits
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
- Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
- Boil your basamati rice until soft and fluffy, set aside keeping it warm.
- Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
- Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
- Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
- Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.
GROUND BEEF AND POTATO CURRY
A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Or, you can increase it if you like it hot!!!
Provided by Ranikabani
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan.
- Add onions and saute till they start to turn a light golden colour.
- Add curry leaves, cardamoms, cloves, cinnamon stick.
- Stir and then add ginger garlic paste, methi.
- When onions are a golden colour, add tomatoes and stir.
- Keep heat at medium-high.
- In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
- Add this to the onion-tomato mixture in pan.
- Let the spices cook for about 3 min.
- Add meat and lower heat.
- Stir frequently to mix the spices in and to prevent the meat from clumping.
- Add a bit of water and potatoes.
- Cover and cook till potatoes are cooked.
CHINESE CURRIED BEEF & POTATOES
This came from a Chinese friend who was teaching Chinese cooking classes at the time. If you like curry then more curry powder can be used. I prefer it milder as is.
Provided by Jen T
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice steak thinly across the grain.
- Peel potatoes and cut into 1/2 inch cubes.
- Peel onions, cut into quarters and separate each layer.
- Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
- Add onions and curry powder, cook further 2 minutes, remove from pan.
- Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
- Add potatoes, onion and extra curry powder; toss for 2 minutes.
- Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
- Toss until sauce boils and thickens.
- Reduce heat, simmer 30 minutes or until potatoes are cooked.
- Serve with boiled rice.
BEEF CURRY WITH POTATOES
Make and share this Beef Curry With Potatoes recipe from Food.com.
Provided by Satyne
Categories Indian
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heal the oil in a large pan and add the onions, frying until lightly coloured.
- Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
- Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
- Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.
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