Thai beef and kumara curry

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Cath Muscat

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This Thai-inspired beef and sweet potato curry is the ideal low-cost, high fibre midweek meal.

Serves: 6

Time to make: 1 hr 40 mins

Ingredients

More weights & measures

olive spray oil
600g blade steak, trimmed, cut in 3cm cubes
1 onion, thinly sliced
3 cloves garlic, thinly sliced
1 tablespoon red curry paste (see tip)
400g can chopped tomatoes (see tip)
1 cup water
750g kumarasweet-potatoX, cut in 3cm cubes
1 teaspoon brown sugarlight brown cane sugarX
steamed rice, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Preheat oven to 160°C. Heat a large flameproof ovenproof pan over a high heat. Spray with oil. Add beef in batches. Cook until browned. Remove and set aside.

2 Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.

3 Add kumara, stir, and return to oven for 30 minutes. Remove and stir through sugar.

4 Serve with rice and green vegetables.

Variations

Make it gluten free Check curry paste and chopped tomatoes are gluten free

Nutrition Info (per serve)

Calories 504cal

Kilojoules 2110kJ

Protein 30g

Total fat 9g

–Saturated fat 3g

Carbohydrates 75g

–Sugars 9g

Dietary fibre 6g

Sodium 120mg

Calcium 60mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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