Thai beef and kumara curry
(at time of publication)
- 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
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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.
Make it gluten free Check curry paste and chopped tomatoes are gluten free
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 6g
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