Ingredients
For the beef curry
1 tbsp olive oil
150g/5½oz rump steak, cut into bite-sized chunks
½ red onion, chopped
1 tsp curry powder
1 bay leaf
¼ tsp chilli flakes
4 tbsp red wine
salt and freshly ground black pepper
1 tbsp chopped fresh coriander
For the sweet potato mash
1 sweet potato, peeled and cut into cubes, boiled until tender and drained
2 tbsp double cream
½ lemon, juice only
salt and freshly ground black pepper
To serve
55g/2oz green beans, topped and tailed, blanched
Method
1. For the beef curry, heat the oil in a large pan and fry the steak pieces, stirring frequently, until browned all over.
2. Add the onion and cook until softened.
3. Add the spices and cook for a further minute.
4. Add the red wine and cook for 8-10 minutes, or until the beef is cooked through. Season, to taste, with salt and freshly ground black pepper and stir in the coriander.
5. For the sweet potato mash, place the cooked sweet potato into a bowl with the cream and lemon juice. Season, to taste, with salt and freshly ground black pepper and mash with a potato masher until smooth.
6. To serve, place the mash onto a serving plate with the blanched green beans and top with the curry.
