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🍽️ Creamy Beef Curry with Sweet Potatoes

803 kcal · 30 min · 4 servings

Ingredients

• 600 g beef goulash
• 200 g coconut flesh (grated)
• 3 tbsp soy sauce
• 2 red onions
• 4 tbsp peanut oil
• 2 tbsp curry paste
• 200 ml coconut milk
• 500 ml beef stock
• 400 g sweet potatoes
• 1 chili pepper
• 1 clove garlic
• 1 cinnamon stick
• 2 kaffir lime leaves
• cayenne pepper
• 1 dash lime juice

Instructions

1. 1. Rinse the beef under cold water and pat it dry with a kitchen towel.
2. 2. Place the beef in a bowl.
3. 3. Add the coconut flesh and 2 tablespoons of soy sauce.
4. 4. Mix everything well and let the mixture marinate covered in the refrigerator for about 2 hours.
5. 5. Peel the onions and cut them into coarse cubes.
6. 6. Heat 2 tablespoons of oil in a wok.
7. 7. Sauté the onions until they are translucent.
8. 8. Remove the onions from the wok and set them aside.
9. 9. Sear the beef in the remaining oil in the wok on all sides.
10. 10. Stir in the curry paste and fry it briefly with the meat.
11. 11. Deglaze the mixture with coconut milk and meat stock.
12. 12. Peel the sweet potatoes and slice them.
13. 13. Wash the chili pepper, remove the stem, and chop it finely.
14. 14. Peel the garlic clove and chop it finely as well.
15. 15. Add the onions, sweet potato slices, chili, cinnamon, and kaffir lime leaves to the meat.
16. 16. Let the curry simmer gently for about 1.5 hours, stirring occasionally.
17. 17. Fill the finished curry into small bowls.
18. 18. Serve the curry with rice as desired.

Nutrition per serving

• kcal: 803
• Protein: 37 g · Fett/Fat: 58 g · Carbs: 34 g