Curried Banana Stew
6 to 8 servings
Serve over basmati rice.
2 tbsp vegetable oil (25 mL)
2 lb stewing beef cubes (1 kg)
2 onions, chopped
4 cloves garlic, minced
½ tsp salt (2 mL)
¼ tsp pepper (1 mL)
2 tbsp curry paste 25 mL
1 can (19 oz/540 mL) tomatoes
1 can (400 mL) light coconut milk
2 plantains (1 lb/500 g total), peeled and sliced (use green ones so they don’t fall apart)
2 sweet potatoes (1½ lb/750 g total), peeled and cut in chunks
¼ cup chopped fresh coriander (50 mL)
In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil medium-high heat; brown beef, in batches. Transfer to plate. Drain off fat in pan.
Add remaining oil to pan; fry onions garlic, salt and pepper over medium heat until softened, about 5 minutes. Add curry paste; cook, stirring, for 1 minutes.
Add tomatoes and bring to boil, breaking up tomatoes with spoon and scraping up brown bits from bottom of pan. Reduce heat to medium; add coconut milk.
Return beef and any accumulated juices to pan; cover and simmer until meat is tender, 1 ½ hours. Add plantains and sweet potatoes; simmer, covered, for 20 minutes. Uncover and simmer, stirring occasionally, until thickened and potatoes and plantains are tender, about 15 minutes. Sprinkle with coriander.