Bring a touch of culinary adventure into your kitchen with this rich, aromatic curry. Tender grilled beef fillet meets a silky peanutcoconut sauce, punctuated by sweet potatoes, vibrant greens and a gentle heat from fresh chillies. A onepot wonder that feels both comforting and impressively refined.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 150 g smooth peanut butter
- 2 large onions, quartered
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp freshly grated turmeric
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 2 green chillies, deseeded
- 2 tbsp olive oil
- 2–3 tins coconut milk (400 ml each)
- 1 stock cube or sachet of chicken stock
- Sea salt and freshly ground black pepper, to taste
- 500 g baby sweet potatoes, halved
- 800 g organic beef fillet
- 400 g Bimi (tenderstem broccoli)
- 200 g sugar snap peas
- Red chilli, thinly sliced, to garnish
- Spring onions, sliced, to garnish
- Purple radish sprouts, to garnish
- Micro herbs, to garnish
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Method
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1Dissolve the peanut butter in 400 ml of boiling water. Place the onions, ginger, garlic, turmeric, chillies and spices into a food processor and blend to a smooth paste.
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2Cut the fillet into two equally sized pieces, rub with olive oil and season well. Heat a splash of olive oil in a castiron pot and sear the fillet pieces for 3–5 minutes on each side, depending on your preferred doneness. Remove from the pot and set aside.
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3Add another splash of olive oil to the pot and gently fry the sweet potatoes until lightly browned. Remove and set aside.
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4Add the prepared paste to the pot with a little oil and sauté until softened and fragrant. Stir in the coconut milk, the peanutbutter water and the chicken stock. Season with salt and pepper. Return the sweet potatoes to the sauce and allow to simmer for 20 minutes until tender.
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5Add the Bimi and sugar snap peas and cook for a further 5 minutes, until bright green and just tender. Remove from the heat.
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6Slice the beef fillet and serve on top of the curry, finishing with your choice of garnishes: sliced red chilli, spring onions, radish sprouts and micro herbs. Delicious with steamed rice or noodles.
This curry is a true one‑pot marvel: the juices from the grilled fillet enrich the sauce, lending it remarkable depth. The peanut butter adds earthy sweetness, while the coconut milk rounds everything off into a beautifully balanced dish.
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