Kumara & beef curry

Prep 30 mins | Cook 2 hrs | Serves 4-6

2 tbs vegetable oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
⅓ cup Madras or Rogan Josh curry paste
270ml can coconut cream
600g chuck beef steak, roughly diced
8 curry leaves* (optional)
400ml can diced tomatoes
1 cup beef stock
600g kumara (orange sweet potato), peeled, diced
⅓ cup coriander leaves, roughly chopped
Basmati rice, naan bread and mango chutney, to serve
*Fresh curry leaves are available from select greengrocers. They add an aromatic curry flavour.

Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, for 4-5 minutes until softened. Stir in curry paste and cook for 1 minute.

Step 2 Scoop thick cream from the top of coconut cream and add to pan. Cook, stirring constantly, for 1 minute or until oil separates. Add beef and cook, stirring often, for 5 minutes.

Step 3 Add curry leaves (if using), tomatoes, stock and remaining coconut cream. Cover and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Add kumara and simmer, stirring occasionally, for 45 minutes. Stir in coriander. Serve with basmati rice, naan bread and mango chutney.

Good for you ... Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.