Beef Potato Banana Curry With Cashew Rice Recipes

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BEEF, POTATO & BANANA CURRY WITH CASHEW RICE



Beef, potato & banana curry with cashew rice image

Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce

Provided by Sarah Cook

Categories     Main course

Time 3h

Number Of Ingredients 19

2 tbsp sunflower oil
800g stewing beef , cut into chunks
2 onions , chopped
2 lemongrass stalks, bashed
2 tbsp grated ginger
2 tbsp tamarind paste
3 garlic cloves , crushed
1 tsp ground turmeric
2 tbsp medium curry powder
2 tsp brown sugar
400ml can coconut milk
500g bag new potato , halved
3 small or 2 large slightly underripe bananas , cut into 2cm-thick slices
2 tsp garam masala
small pack coriander , leaves only
squeeze of lemon juice (optional)
140g cashew , lightly bashed
300g basmati rice
4 tbsp crispy onion - make your own (see tip, below), or find them in tubs, alongside croutons, in supermarkets

Steps:

  • 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.

Nutrition Facts : Calories 1210 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 30 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium

ROSE ELLIOT'S BANANA CURRY WITH CASHEW RICE (VEGGIE)



Rose Elliot's Banana Curry With Cashew Rice (Veggie) image

Make and share this Rose Elliot's Banana Curry With Cashew Rice (Veggie) recipe from Food.com.

Provided by vicscottuk

Categories     Tropical Fruits

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

500 g potatoes, halved
2 tablespoons olive oil
1 onion, chopped
2 green peppers, cored, deseeded and chopped
2 teaspoons mustard seeds
1/2 teaspoon turmeric
1 tablespoon ginger, grated
4 garlic cloves, crusted
5 g curry leaves
4 bananas, large under-ripe, sliced
300 ml water
75 g coconut cream, cut into small pieces
4 teaspoons tamarind paste
salt and pepper
300 g basmati rice
125 g roasted cashew nuts, chopped

Steps:

  • Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
  • Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
  • Boil your basamati rice until soft and fluffy, set aside keeping it warm.
  • Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
  • Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
  • Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
  • Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.

BEEF CURRY WITH POTATOES



Beef Curry With Potatoes image

Make and share this Beef Curry With Potatoes recipe from Food.com.

Provided by Satyne

Categories     Indian

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons oil
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon chili powder
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
2 1/2 cm piece ginger, finely chopped
750 g stewing beef, cubed
2 tablespoons tomato puree
salt
375 g potatoes
4 green chilies

Steps:

  • Heal the oil in a large pan and add the onions, frying until lightly coloured.
  • Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
  • Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
  • Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.

GROUND BEEF AND POTATO CURRY



Ground Beef and Potato Curry image

A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Or, you can increase it if you like it hot!!!

Provided by Ranikabani

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
2 lbs extra lean ground beef
2 medium onions, in half circle slices
5 -6 curry leaves
6 cardamoms
5 cloves
1 inch cinnamon stick
1 tablespoon ginger-garlic paste (from store or see my recipe)
1/2 teaspoon methi leaves (Indian herb -available at most Indian grocers)
1 medium tomatoes, chopped finely
1/2 teaspoon turmeric powder
1 1/2 teaspoons cayenne pepper (or as much/little as you like)
1 teaspoon coriander powder
1 teaspoon cumin powder
salt
water, as needed
4 potatoes, peeled and quartered lengthwise (I use Yukon Gold)

Steps:

  • Heat oil in a saucepan.
  • Add onions and saute till they start to turn a light golden colour.
  • Add curry leaves, cardamoms, cloves, cinnamon stick.
  • Stir and then add ginger garlic paste, methi.
  • When onions are a golden colour, add tomatoes and stir.
  • Keep heat at medium-high.
  • In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
  • Add this to the onion-tomato mixture in pan.
  • Let the spices cook for about 3 min.
  • Add meat and lower heat.
  • Stir frequently to mix the spices in and to prevent the meat from clumping.
  • Add a bit of water and potatoes.
  • Cover and cook till potatoes are cooked.

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