Sometimes in between the making and the baking and the writing and the tweeting and the planning in the meetings a dinner squeaks by undocumented. This was one such meal; something I pulled together to satisfy a craving for beef, sweet potato and curry. I went and grabbed my camera before taking a bite when two of the four at our table (the other two being Mike and I) asked for the recipe.
This happens hardly ever.
(The little blip of green in the top left corner is that kale-Brussels sprout salad I was so enamoured with last month that I ate it every day for a week.)
So here it is.
Beef & Sweet Potato Curry with Kale
Adapted from BBC Good Food
canola or olive oil, for cooking
1/2-1 lb stewing beef or any kind of simmering steak, cubed
1 onion, sliced
3-4 garlic cloves, crushed
1 jalapeno pepper, seeded and finely chopped
1 Tbsp. grated fresh ginger
2-3 tsp. curry paste
1 14 oz. (398 mL) can coconut milk
1 cup beef or chicken stock
1 small sweet potato, peeled and cubed
a handful of chopped kale (ribs removed)
a big spoonful of peanut butter (if you want a sort of peanut saucy curry – if not leave it out)
juice of a lime (about 2 Tbsp.)
wedges of lime and chopped fresh cilantro
Heat a generous drizzle of oil in a large, heavy skillet set over medium-high heat. Season the beef with salt and pepper and brown it in batches, setting it aside in a bowl as you go. Add the onion to the pan and cook for a few minutes, until it softens and starts turning golden; add the garlic, jalapeno and ginger and cook for another minute.
Return the beef to the pan with the curry paste, coconut milk and stock; reduce the heat, cover and simmer for 30 minutes to an hour, until the meat is very tender. Add the sweet potato and cook for another 20 minutes minutes, until it’s tender too.
Stir in the kale and peanut butter, if you’re using it, and cook for a few more minutes, until the kale wilts. Add a squeeze of lime and serve over rice, with lime wedges and cilantro, if you like. Serves 4-6.