African Peanut and Seared Beef Fillet Curry
This curry is the perfect one-pot wonder. Peanut butter gives it an earthy sweetness along with the sweet potatoes.
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INGREDIENTS
- 150g smooth peanut butter
- 2 onions large, quartered
- 1 Tbsp ginger
- 1 Tbsp garlic
- 1 Tbsp turmeric (fresh, grated)
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 2 green chillies, seeded
- 2 Tbsp vegetable oil
- 2 – 3 x 400ml cans of coconut milk
- 1 x cube or sachet of chicken stock concentrate
- Sea salt and freshly ground black pepper, to season
- 500g baby sweet potatoes, halved
- 800g free-range beef fillet
- 400g tender stem broccoli
- 200g sugar snaps
- Red chilli, sliced to garnish
- Spring onions, sliced to garnish
- Purple radish sprouts, to garnish
- Micro herbs, to garnish
METHOD
To make the curry, mix the peanut butter with 400ml of boiling water and dissolve. Place the onions, garlic, ginger, chilli and all the spices into the food processor and blend until it becomes a paste. Cut the fillet into 2 equal portions, rub in olive oil and season. Add a dash of olive oil to a Le Creuset Signature Buffet Casserole and fry the fillet for 3 – 5 minutes a side until done to your liking. Remove from the casserole and leave aside until ready to serve.
Add the sweet potatoes to the same casserole with a dash more olive oil to fry until browned. Remove and reserve until needed. In the same casserole again, gently fry the paste in oil, until soft and fragrant. Stir in the coconut milk and the peanut butter water with the chicken stock. Season with salt and pepper. Add the sweet potatoes to the sauce and simmer for 20 minutes until the potatoes are tender. Add the tenderstem broccoli and sugar snaps to cook for 5 minutes until crunchy, but cooked. Remove from the heat.
Serve with garnishes and sliced fillet. Enjoy with steamed rice or noodles.
