Beef curry with lemon and sweet potato mash
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the beef curry, heat the oil in a large pan and fry the steak pieces, stirring frequently, until browned all over.
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Add the onion and cook until softened.
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Add the spices and cook for a further minute.
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Add the red wine and cook for 8-10 minutes, or until the beef is cooked through. Season, to taste, with salt and freshly ground black pepper and stir in the coriander.
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For the sweet potato mash, place the cooked sweet potato into a bowl with the cream and lemon juice. Season, to taste, with salt and freshly ground black pepper and mash with a potato masher until smooth.
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To serve, place the mash onto a serving plate with the blanched green beans and top with the curry.
Ingredients
For the beef curry
- 1 tbsp olive oil
- 150g/5½oz rump steak, cut into bite-sized chunks
- ½ red onion, chopped
- 1 tsp curry powder
- 1 bay leaf
- ¼ tsp chilli flakes
- 4 tbsp red wine
- salt and freshly ground black pepper
- 1 tbsp chopped fresh coriander
For the sweet potato mash
- 1 sweet potato, peeled and cut into cubes, boiled until tender and drained
- 2 tbsp double cream
- ½ lemon, juice only
- salt and freshly ground black pepper
To serve
- 55g/2oz green beans, topped and tailed, blanched
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