Beef Vindaloo With Toasted Coconut And Banana Sambal Recipe

Name: Beef Vindaloo With Toasted Coconut And Banana Sambal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds beef stew meat cut into 1 inch pieces; 2 teaspoons peanut oil; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoons ground cardamom; 3 teaspoons chili powder; 2 teaspoons ground turmeric; 1/2 teaspoon ground cloves; 1 1/2 tablespoons ghee; 2 onions peeled, halved, thinly sliced; 2 cloves garlic minced; 1 tablespoon fresh ginger grated; 13 1/2 ounces chopped tomatoes; 1/2 cup tomato paste; 1 cup beef stock; 1 pound winter squash peeled, seeded, cut into 3/4 inch pieces; 3 1/2 ounces green beans cut into thirds diagonally; 1/2 cup cilantro leaves fresh, chopped; toasted coconut; sambal; 9 ounces shredded coconut; 1 banana ripe, halved lengthwise, thickly sliced; 2 teaspoons lime juice; 2 tablespoons pistachios toasted, finely chopped; 16 ounces basmati rice cooked, from 7 oz raw, to serve; 2/3 cup yogurt to serve; lime wedges to serve

Servings: persons

2 1/4 pounds beef stew meat cut into 1 inch pieces
2 teaspoons peanut oil
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground cardamom
3 teaspoons chili powder
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 1/2 tablespoons ghee
2 onions peeled, halved, thinly sliced
2 cloves garlic minced
1 tablespoon fresh ginger grated
13 1/2 ounces chopped tomatoes
1/2 cup tomato paste
1 cup beef stock
1 pound winter squash peeled, seeded, cut into 3/4 inch pieces
3 1/2 ounces green beans cut into thirds diagonally
1/2 cup cilantro leaves fresh, chopped
toasted coconut
sambal
9 ounces shredded coconut
1 banana ripe, halved lengthwise, thickly sliced
2 teaspoons lime juice
2 tablespoons pistachios toasted, finely chopped
16 ounces basmati rice cooked, from 7 oz raw, to serve
2/3 cup yogurt to serve
lime wedges to serve

1
Combine beef, oil and spices. Cover with plastic wrap and chill for 30 mins to marinate.
2
Melt ghee in a saucepan over medium heat. Working in batches, cook beef for 2-3 mins, until browned. Set aside. Add onion and cook, stirring, for 3-4 mins, until softened. Add garlic and ginger. Cook, stirring, for 30 seconds, until fragrant. Return beef to pan. Add tomatoes, tomato paste and stock. Bring to a boil then reduce heat to low and simmer, covered, for 2 hours.
3
Add squash and simmer, uncovered, for 20 mins. Add green beans and simmer for 5 mins, until vegetables are tender and sauce thickens slightly. Remove from heat and fold in 1/4 cup cilantro. Season.
4
Meanwhile, to make the toasted coconut and banana sambal, heat a small frying pan over low heat. Cook coconut, stirring occasionally, for 2-3 mins, until toasted. Let cool. Toss with sliced banana, lime juice and pistachios.
5
Spoon rice into serving bowls. Top with beef vindaloo. Serve with yogurt, toasted coconut and banana sambal, lime wedges and remaining cilantro.

1195

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 1/4 pounds beef stew meat cut into 1 inch pieces, 2 teaspoons peanut oil, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and more.

Yes, Beef Vindaloo With Toasted Coconut And Banana Sambal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vindaloo With Toasted Coconut And Banana Sambal

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