This slow cooked Beef Massaman Curry is sure to get your taste buds going. Rich Thai flavours with sweet potato, cauliflower creamy coconut and spices.
Beef Massaman Curry
2 hours 15 mins
- 1 Pot Glorious! Sweet Potato Thai Massaman Soup (400g)
- 80g Unsalted Peanuts
- 2 Tablespoons Vegetable Oil
- 600g Diced Stewing Beef Steak
- 10g Plain Flour (with salt & pepper)
- 450g Sweet Potato cut into 20mm dice
- 1 Onion - Chopped
- 400ml Coconut Milk
- 150g Baby Spinach
- 200g Cauliflower
Heat oven to 200c / fan 180 / gas mark 6.
Roast the peanuts on a baking tray until golden, when cool enough to handle roughly chop.
Toss the beef in the seasoned flour to coat it.
Heat the oil in a large pan with a lid, add the beef and cook until golden brown.
Add the onion and soup, bring to the boil. Place the lid on top and cook in the oven for approx. 1.5 hours.
Add the sweet potato and cauliflower and cook for another 45 mins.
Stir in the spinach and coriander. Season to taste.
Serve with hot jasmine rice.