Curries are traditional Indian dishes made popular by their appealing warm, rich, and creamy sauce, combined with the most tender pieces of meat. This Beef and Sweet Potato Curry is made with tender pieces of stewed beef and a naturally sweet and smooth cooked sweet potato.
This curry is loaded with flavour. It is spiced with garlic, curry powder, ginger, cumin, and beef stock. If you would like to add a touch more flavour, add a drizzle of lime juice, or throw in some cayenne pepper or deseeded and finely chopped green chilis for some heat. This is a slightly healthier curry, but if you would like to add more creaminess to the curry, add coconut milk or heavy cream (1 or 2 cups depending on your preference).
It is important that the beef is tender- we suggest choosing a sirloin, rump, or ribeye cut. It is important to note that the beef will become more tender as it simmers in the pot on low heat for an hour in the sauce, or longer if you are using thicker beef pieces. So don’t rush the cooking time!
Serve this fragrant sweet potato curry with some chopped coriander over top and fluffy rice on the side.
- 2 tbsp vegetable oil
- 750 g stewing beef cubed with most of the fat removed
- 1 large onion finely chopped
- 5 garlic cloves crushed
- 1 tbsp fresh ginger chopped finely
- 2 tbsp curry powder hot or mild
- 2 tsp dried cumin seeds
- 400 g crushed tomatoes tinned or fresh
- 250 ml beef stock
- 1 kg sweet potato peeled cubed
- chopped fresh coriander to serve
- chutney of your choice
- Salt and black pepper
- Heat the oil in a large heavy-based saucepan and fry beef in batches until golden and browned.
- Remove the meat from the saucepan, set aside. In the same heavy-based saucepan, fry the onion, garlic and ginger for 5 minutes until softened.
- Add the curry powder and sauté for 2 minutes then add the browned beef, tomatoes, stock and sweet potatoes, simmer over low heat for 1 hour (if using stir-fry beef) or until the beef is soft.
- Season to taste with salt and black pepper