Beef, Potato and Banana Curry with Cashew Rice

Name: Beef, Potato and Banana Curry with Cashew Rice
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Ingredients: 800 g stewing beef, cut into chunks; 500 g new potatoes, halved; 3 slightly underripe bananas, sliced 2 cm thick; 300 g basmati rice; 2 onions, chopped; 2 lemongrass stalks, bashed; 2 tbsp grated ginger; 3 cloves garlic, crushed; 2 tbsp sunflower oil; 400 ml coconut milk; 400 ml water; 2 tbsp tamarind paste; 1 tsp ground turmeric; 2 tbsp medium curry powder; 2 tsp brown sugar; 2 tsp garam masala; 2 tsp salt; 140 g cashews, lightly crushed; 4 tbsp crispy onions; 1 small bunch coriander leaves; 1 tbsp lemon juice

This rich beef curry is slow-cooked until tender in a fragrant coconut sauce with lemongrass, tamarind, ginger and warm spices. New potatoes make it hearty, while slightly underripe bananas add gentle sweetness and body. Serve it with crunchy cashew rice for a deeply satisfying dinner.

Servings4 Portions

Prep Time30 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

stewing beef, cut into chunks
800 g
new potatoes, halved
500 g
slightly underripe bananas, sliced 2 cm thick
3
basmati rice
300 g
onions, chopped
2
lemongrass stalks, bashed
2
grated ginger
2 tbsp
garlic, crushed
3 cloves
sunflower oil
2 tbsp
coconut milk
400 ml
water
400 ml
tamarind paste
2 tbsp
ground turmeric
1 tsp
medium curry powder
2 tbsp
brown sugar
2 tsp
garam masala
2 tsp
salt
2 tsp
cashews, lightly crushed
140 g
crispy onions
4 tbsp
coriander leaves
1 small bunch
lemon juice
1 tbsp

Step-by-Step Instructions

Preheat the oven to 180°C/160°C fan/gas 4. Heat 1 tbsp sunflower oil in a large frying pan over medium-high heat. Brown the beef in batches so the pan does not overcrowd, then transfer the browned beef to a flameproof casserole dish.

Add the remaining 1 tbsp oil to the pan. Cook the onions gently for 6-8 minutes, stirring often, until softened. Add the lemongrass, ginger, tamarind paste, garlic, turmeric, curry powder, brown sugar and salt, then cook for 2-3 minutes until the spices smell fragrant.

Pour in the coconut milk and 400 ml water, scraping the bottom of the pan to loosen any browned bits. Add this mixture to the casserole dish with the beef, stir well and bring to a simmer. Cover and bake for 1 hour.

Stir in the halved new potatoes. Cover again and bake for 30 minutes, then remove the lid and cook for another 30 minutes, or until the beef and potatoes are tender and the sauce has reduced slightly.