Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Coriander coconut yoghurt
- 2tablespoons desiccated coconut
- 1/2 bunch coriander, finely chopped
- 1/2 cup Greek-style yoghurt
- 4 pappadums (to serve)
- 2teaspoons brown mustard seeds
- 1/3 cup rogan josh curry paste
- 1/4 cup coriander
- 1 large brown onion (sliced)
- 500grams sweet potato (cut into 2cm pieces)
- 4 tomatoes (roughly chopped)
- 3/4 cup salt-reduced beef stock
- 500grams beef stir-fry strips
- 2tablespoons vegetable oil
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
25% of daily energy intake*
Protein
37.2grams
Fat
24.2grams
Carbs
32.2grams
Sugars
13.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Toss beef in 2 tbs curry paste to coat. Heat 1 tbs oil in a deep frying pan over medium-high heat.
Step 2 of 5
Add beef, in batches, and cook for 2 minutes or until browned. Remove from pan.
Step 3 of 5
Add remaining oil to same pan. Add onion and mustard seeds and cook over medium- low heat for 3 minutes or until seeds pop. Stir in remaining curry paste and cook for 2 minutes, stirring.
Step 4 of 5
Add sweet potato, tomato and stock. Cover and simmer over medium heat for 8 minutes. Return beef to pan and cook for a further 3 minutes or until heated through.
Step 5 of 5
Meanwhile, to make coriander coconut yoghurt, combine all ingredients. Top curry with yoghurt and chopped coriander and serve with pappadums.
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