Beef, potato & banana curry with cashew rice
Beef, potato & banana curry with cashew rice is an Indian recipe that serves 4. For $5.38 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 53g of protein, 88g of fat, and a total of 1437 calories. This recipe from BBC Good Food has 44 fans. From preparation to the plate, this recipe takes about 3 hours. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up cashews, new potatoes, garam masala, and a few other things to make it today. A few people really liked this main course. Overall, this recipe earns a tremendous spoonacular score of 94%. Pumpkin-Curry Chicken Over Cashew Rice, Sweet Potato and Cashew Korman over Coconut Rice, and Japanese Beef Rice Curry are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 150 minutes
Ingredients:
300g basmati rice
800g stewing beef, cut into chunks
2 tsp brown sugar
400ml can coconut milk
140g cashews, lightly bashed
small pack coriander, leaves only
2 tbsp medium curry powder
2 tsp garam masala
3 garlic cloves, crushed
2 tbsp grated ginger
1 tsp ground turmeric
2 lemongrass stalks, bashed
500g bag new potatoes, halved
2 onions, chopped
2 tbsp sunflower oil
2 tbsp tamarind paste
4 tbsp crispy onions - make your own (see tip, below), or find them in tubs, alongside croutons, in supermarkets
Equipment:
casserole dish
frying pan
oven
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste – it may need a squeeze of lemon to finish it off.
Step by step:
1. Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish.
2. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant.
3. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
4. Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste – it may need a squeeze of lemon to finish it off.
Nutrition Information:
