Beef Summer Squash And Sweet Potato Curry Food

BEEF & SWEET POTATO CURRY

Steps:

• In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
• Add onion, garlic and ginger and saute 3 minute
• Add the beef mix and spices and saute 5 minute
• Add the water, cover and simmer until beef tender.
• Add potatoes and simmer another 20 minute.
• Serve over top of rice or as a stew with Nana bread.
• Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

BEEF AND SWEET POTATO CURRY

Steps:

• Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
• Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
• Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
• Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice.

SWEET POTATO CURRY

Steps:

• Chop sweet potato, squash, and beans while you are waiting for pot to boil.
• Throw beans and squash in boiling pot and blanch for 3-5 minutes then remove from pot. Bring water back to a rolling boil.
• Once pot is at a rolling boil add chopped sweet potatoes and cook until almost fork tender.
• Once sweet potato is done drain pot and place sweet potatoes in a hot pan with one tbl of coconut oil. Sear all edges of pieces. Once pieces are crisp remove (gently) from pan.
• Add another tbl spoon of coconut oil to pan. Heat on medium.Add chopped onion and saute until tender. Add beans and squash to hot pan and sear vegetables until soft.
• In separate pan heat tablespoon of coconut oil on medium to low heat. Add tablespoon of curry powder and saute for a minute. Add minced garlic, cayenne, and red pepper flakes to saute. Lastly turn down heat, temper milk and then add remainder to pan. Stir and bring to simmer.
• Once curry sauce is thick and creamy pour over the mixed vegetables and toss. Serve with rice.

SQUASH AND CHICKPEA CURRY

Steps:

• In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
• Add squash, potato and chickpeas; stir to coat.
• Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
• Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
• Sprinkle with coriander.

GROUND BEEF SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

GROUND BEEF AND SUMMER SQUASH SKILLET

Steps:

• Cut squash about 1/4 inch thick.
• In a large skillet, layer ingredients in the following order: tomatoes, tomato sauce, onions, water and seasonings. Stir. Add squash, then rice. Crumble ground beef on top. (Steam will cook the ground beef & rice.) Bring to a boil, then cover, lower heat and simmer 50 minutes. Stir ocasionally. Add more water if needed.
• Let sit 15 minutes before serving.

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
• Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
• Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.