Beef Sweet Potato Curry
Warm, hearty, and bursting with flavor, this Beef Sweet Potato Curry is the ultimate comfort food with a tropical twist. Tender chunks of beef and naturally sweet bites of sweet potato are simmered in a luxurious coconut milk-based sauce, infused with aromatic spices like curry powder, cumin, and ginger. A splash of lime juice brightens the dish, while fresh cilantro adds a fragrant, herbaceous finish. Perfect for cozy weeknight dinners or special gatherings, this one-pot wonder comes together in just over an hour and pairs beautifully with steamed rice or warm naan bread. Whether you're craving bold, savory flavors or a filling, wholesome meal, this curry strikes the perfect balance between spice and sweetness.
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Recipe Information
Ingredients
- 500 g beef stew meat
- 2 medium sweet potatoes
- 400 ml coconut milk
- 1 large onion
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 2 tbsp vegetable oil
- 250 ml beef broth
- 1 lime
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro
- 1 red chili (optional)
Instructions
Peel and dice the sweet potatoes into bite-sized cubes. Set aside.
Finely chop the onion, garlic, and red chili (if using). Grate or finely mince the ginger.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Add the garlic, ginger, and chili, and cook for another minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and paprika. Toast the spices for about 30 seconds.
Add the beef stew meat and cook for 5–7 minutes, stirring occasionally, until the beef is browned on all sides.
Stir in the tomato paste, ensuring the meat is evenly coated.
Pour in the beef broth and coconut milk. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Add the diced sweet potatoes to the pot. Stir to combine and ensure the potatoes are submerged in the liquid.
Cover and continue to simmer for another 20 minutes, or until the sweet potatoes are tender and the beef is cooked through.
Season with salt and black pepper to taste. Squeeze the juice of one lime into the curry and stir.
Serve hot, garnished with fresh cilantro. Pair with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
