Best Beef And Sweet Potato Curry Recipes

BEEF, SUMMER SQUASH AND SWEET POTATO CURRY

Beef, Summer Squash and Sweet Potato Curry image

Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup uncooked regular long-grain white rice
2 cups water
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 tablespoon grated gingerroot
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 large sweet potato, peeled, cut into 1/2-inch cubes (3 cups)
1 can (14.5 oz) diced tomatoes, undrained
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/2-inch slices (2 cups)
1/2 cup plain yogurt

Steps:

Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.

Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 50 mg, Fiber 4 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g

BEEF AND SWEET POTATO CURRY

Beef and sweet potato curry image

Mild and creamy curry that can be spiced up with hot chilli powder

Provided by hanna136

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice.