Ingredients
- 400 g beef
- 240 g canned chickpeas
- 100 g black-eyed peas or 240g canned black-eyed peas
- 70 g curry paste
- 200 ml tomato passata
- 250 ml coconut milk
- 1 scotch bonnet pepper de-seeded
- 1 tbsp natural yoghurt
- 2 tsp fish sauce
- 1 tbsp cane sugar
- 0.5 vegetable stock cube
Units:
Instructions
- Make the curry paste
- Lightly rinse the beans, and add them to a pot of cold water. Bring to boil and let it cook for 40 - 45 minutes until the beans are soft. DO NOT ADD SALT. Drain and set aside.
- Prepare the marinade for the beef while the beans are cooking. Mix soy sauce, garlic and paprika, and pour over the beef. Mix properly using fingers and allow meat the marinade for 10 minutes in the refrigerator.
- Heat 1 teaspoon of olive oil and fry the beef for 5 - 7 minutes in total, turning frequently to avoid burning or sticking to the pan. Remove from pan and set aside.
- Add 1 tablespoon of olive oil to the pan and when hot, fry the curry paste for 5 minutes, stirring frequently. Add coconut milk, tomato passata and half a stock cube. Reduce the heat to low/medium and simmer covered for 20 - 25 minutes. Add the brown sugar, fish sauce and natural yoghurt. Stir in properly. Then add the chickpeas and black-eyed beans and beef to the pan. Allow to simmer for 10 minutes.
Recipe Notes
Make the curry paste following the CURRY PASTE RECIPE or VIDEO instructions