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Sweet Potato Beef Curry

Ingredients

  • 2 sweet potatoes peeled and cut in half
  • 2 onions peeled and quartered
  • 4 tomatoes
  • ¼ pound ground beef
  • 1-2 13.5 ounce cans full fat unsweetened coconut milk**
  • 3 tablespoons minced garlic
  • 4 teaspoons garam masala
  • 1 ½ teaspoons coriander
  • 2 teaspoons paprika
  • ½ teaspoon cayenne to taste
  • 1 ¼ teaspoons salt
  • pepper to taste
  • 1 cup frozen peas
  • serve with: rice chopped cilantro, greek yogurt, naan or roti (unleavened indian bread)

Instructions

  • Microwave cut sweet potatoes for 2-3 minutes. Dice sweet potatoes, onion and tomatoes by hand or using the 16 cup Kitchenaid Food Processor with dicing kit.
  • Add several tablespoons of olive oil to large saute pan and add diced vegetables. Cook on high stirring several times to prevent burning for 10 minutes until vegetables are starting to soften and are aromatic. Add ground beef and garlic to center of pan and cook until browned, about 5 minutes.
  • Add coconut milk and spices and cook on medium heat for 5 minutes. Taste and season further if desired. Can be held on lowest setting on stove until serving time (up to 1 hour).
  • 5 minutes before serving add frozen peas. Serve with rice, chopped cilantro, greek yogurt and naan bread (or roti).

Notes

**Coconut milk comes in varying qualities. A good can should have solidified coconut cream at the top of the can and liquid at bottom of can. If it is fully combined when you open it, the dish will generally turn out less creamy than intended. Thai Kitchen is my favorite brand of coconut milk with great coconut cream content.