Beef, squash and plantain curry
Sweet plantain and tender butternut squash add wonderful balance to this aromatic minced beef curry simmered in creamy coconut milk. Spiced with garam masala, turmeric, and ginger, it delivers a comforting blend of warm, savoury notes. Serve hot with a squeeze of fresh lime juice and fluffy rice.
Ingredients
- Rapeseed oil30 ml
- Garlic2 კბილი
- Garam masala2 ჩაის-კოვზი
- Caraway seeds1 ჩაის-კოვზი
- Turmeric½ ჩაის-კოვზი
- Coconut milk400 ml
- Lime juice15 ml
Instructions
5 steps- 1
To make the curry, heat the oil in a large, deep frying pan or sauté pan and fry the squash and onion for 3-4 minutes, stirring regularly until beginning to soften and brown.
- 2
Add the garlic, ginger, beef mince and all the spices. Cook for 3 minutes, stirring regularly, until the mince is coloured all over.
- 3
Add the coconut milk and 200ml/7fl oz water and bring to a simmer. Cook for 15-20 minutes, stirring occasionally until the curry is thick and creamy. Stir in the chopped coriander and the lime juice.
- 4
While the curry is cooking, fry the plantain. Heat the oil in a large non-stick frying pan over medium heat. Peel and cut the plantain into 1cm/½ in diagonal slices. Fry the plantain for 1-2 minutes on each side or until golden-brown. Drain on kitchen paper.
- 5
Spoon the curry onto freshly cooked rice (see Recipe Tip) and top with the fried plantain and chopped coriander. Serve with lime wedges for squeezing.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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