Madagascar Beef Curry

Unable to load

22 Ingredients

Number of servings

1/2 cup desiccated coconut
2tablespoons vegetable oil
2 bananas, sliced
2tablespoons coriander leaves (to serve)
3 cm piece ginger, peeled, finely grated
2 brown onions, roughly chopped
1/4teaspoons ground all spice
1teaspoons cardamom seeds
1teaspoons cayenne pepper
1/4teaspoons ground cinnamon
3teaspoons coriander
2teaspoons cumin
2teaspoons sweet paprika
1teaspoons turmeric
1 lemon, juiced
2 cup beef stock
400grams diced tomatoes
1 pinch pepper (for seasoning)
2 garlic cloves, crushed
1kilograms beef chuck, cut into 4cm pieces
2 cup medium grain white rice (to serve)
1 pinch sea salt ground (to taste)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat oil in a saucepan over a medium heat. Add onion and cook for 5 minutes or until tender. Add ginger and garlic. Cook for 2 minutes.

Step 2 of 3

Stir in spices and cook for 1 minute or until aromatic. Add meat and stir to coat. Cook for 10 minutes or until browned. Pour tomato and stock over. Bring to the boil, reduce heat and simmer, partially covered, for 30 minutes. Remove lid and cook for a further 20-30 minutes or until meat is tender. Season with salt and pepper.

Step 3 of 3

Place banana slices into a bowl with lemon juice and toss to coat. Drain off excess juice. Add coconut to a separate bowl with banana. Toss to coat and transfer to a serving bowl. Serve curry with rice. Top with coriander and banana.