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Sri Lankan beef and coconut curry recipe
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Prep Time:
25 minutes
Cook Time:
260 minutes
Total Time:
285 minutes
Spicy Sri Lankan beef and sweet potato curry, served with roti and rice for a satisfying meal.
Ingredients:
  • 27.30 gm peanut oil
  • 1.2kg beef chuck steak, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 20.00 ml finely chopped fresh ginger
  • 1 long fresh green chilli, deseeded, thinly sliced
  • 10.00 gm curry powder
  • 3 tsp ground coriander
  • 2 tsp Chicken Stock Powder
  • 180ml (3/4 cup) passata
  • 350g sweet potato, peeled, cut into 3cm pieces
  • 270ml can coconut milk
  • 40.00 ml tamarind puree
  • 2 fresh curry leaf sprigs, plus extra sprigs, to serve
  • 5 cardamom pods, crushed
  • 1 cinnamon stick
  • 12.00 gm brown sugar
  • Roti bread, warmed, to serve
  • Steamed rice, to serve
Instructions:
  • In a large frying pan, sizzle 1 tablespoon of oil over high heat. Sear the beef in batches for 5 minutes until beautifully browned. Gently transfer the beef to a slow cooker using tongs.
  • In the pan, heat the 2 teaspoons of remaining oil. Add onion and cook on medium heat, stirring often, until tender, about 5 minutes. Mix in the garlic, ginger, and chili and cook for 1 minute until fragrant. Stir in the curry powder and coriander, coating everything evenly. Add the stock powder, passata, and 250ml (1 cup) water. Mix well to combine.
  • Transfer the fragrant curry mixture into the slow cooker and add sweet potato, coconut milk, tamarind, curry leaves, cardamom, and cinnamon. Stir well to blend the flavors. Cover and cook on High for 4 hours, ensuring the beef is deliciously tender.
  • Incorporate the sugar and season generously. Garnish with extra curry leaves and enjoy with roti and rice.

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