Now the weather has finally cooled down a little, I am sensing delicious comfort food…
Would you like the depths of a nice massaman curry without the rice, and a shepherd’s pie minus the mince?
Well, I have you covered a beautiful autumn Massman curry topped with low carb crunchy sweet potatoes.
Recipe.
500g of Bello Beef Diced
1 large sweet organic potato, washed and cubed into 2cm cubes.
1 small white potato, washed and cubed into 2cm cubes.
2 carrots finely chopped.
2 stalks of celery finely chopped.
1 red onion finely chopped.
2 garlic cloves finally chopped.
2 sprigs of coriander finely chopped.
200mls of coconut cream
½ cup of beef stock
½ cup of roughly chopped cashews
¼ to ½ cup of massaman curry paste
1 lime juiced.
1 tsp of fish sauce
1 tablespoon of brown sugar
1 small red chill finely chopped.
2 tablespoons of peanut oil
Salt and pepper to taste
Method.
1.Heat the oven to 200 degrees, add the prepared potatoes to a greased baking tray, season with salt and pepper and half the oil.
Bake for 25 minutes or until golden brown.
Prepare all the veggies are instructed and set aside.
2.Heat the oil in a medium fry-pan or medium heat, add the meat in batches.
3.Season with salt and pepper, placing in a glass bowl after each batch is cooked
4.Heat a little more oil, add the onion, garlic, coriander, carrot, chilli, and celery.
Sauté until all the vegies are soft, season with a little more salt and pepper.
Add the curry paste, stirring well then add the drained beef.
- Cook for a few minutes then add the stock and coconut cream and beef stock.
Simmer uncovered on medium/medium low for approximately 30 to 45 minutes.
Add the fish sauce, sugar, and lime juice, this will also help thicken slightly.
- Transfer the curry to an oven dish and top with the potatoes, sprinkle over the potatoes, cashews, and sprigs of extra coriander, for a further 10 minutes.
Serve with your fav green and enjoy