This mildly spiced dish gets a touch of sweetness from the plantains and sweet potatoes. Use green plantains because they are firm and will not fall apart during cooking. Serve over basmati rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain off fat in pan.
Add remaining oil to pan; fry onions, garlic, salt and pepper over medium heat until softened, about 5 minutes. Add curry paste; cook, stirring, for 1 minute. Add tomatoes and bring to boil, breaking up tomatoes with spoon and scraping up brown bits from bottom of pan. Reduce heat to medium; add coconut milk.
Return beef and any accumulated juices to pan; cover and simmer until meat is tender, 1-1/2 hours. Add plantains and sweet potatoes; simmer, covered, for 20 minutes. Uncover and simmer, stirring occasionally, until thickened and potatoes and plantains are tender, about 15 minutes. Sprinkle with coriander.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 343 mg
- Protein 28 g
- Calories 410.0
- Total fat 16 g
- Cholesterol 56 mg
- Saturated fat 6 g
- Total carbohydrate 39 g
%RDI
- Iron 25.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 136.0
- Vitamin C 47.0
