Curried Banana Beef Stew

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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.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 410
pro 28 g
total fat 16 g
sat. fat 6 g
carb 39 g
fibre 3 g
chol 56 mg
sodium 343 mg
% RDI: -
calcium 5%
iron 25%
vit A 136%
vit C 47%
folate 15%

Preparation:

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.

Additional Information

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Source

Canadian Living Magazine: February 2004




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