|Beef and coconut curry|
300g beef, cut into bitesized chunks
1 onion, diced
2 garlic cloves, diced
2 small sweet potatoes, diced
300ml beef stock
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp ground turmeric
2 tsp ground garam masala
2 tbsp grated dried coconut
Salt and pepper to taste
Firstly heat a little oil in a pan and brown the beef. I can use our slow cooker pan on the hob as well which does save on washing up and keeps all the meat juices in for extra flavour.
Remove the beef when browned and set it aside for a few minutes. In its place, fry the onion and garlic until softened.
Remove the pan from the hob and either set in the slow cooker or put all the onion, garlic and beef into your slow cooker. Add all the spices and stir to coat the beef evenly. Add the sweet potato, beef stock and coconut.
Cook for 4 - 5 hours depending on the beef quality/chunk size and the slow cooker setting. I had ours on high for 5 hours so the beef was falling apart - which is how we like it!
Serve with rice or warmed naan breads. I steamed our basmati rice with a sprinkle of turmeric to get the pretty yellow colouring.
Both Dave and I enjoyed this dinner and it's one I will definitely make again. The beef kept its flavour, the sauce was rich and slightly sweet, and the potatoes held their shape and still had texture.
Perhaps next time I would cook less meat as 300g made generous portions for just the two of us. Also, I might add a third tbsp of coconut. The curry sauce was sweetened by the 2 tbsp, but did not have a significant coconut flavour. When we are back in the UK, I might also try substituting a carton of coconut cream and a crumbled beef stock cube for the grayted coconot and beef stock. This would result in a thicker, richer sauce. We could find coconut milk and cream near Xabia, but not here in Mojacar.