1 1/2 pounds stew meat (Lamb is delicious for a treat)
1/3 cup flour
3 tablespoons hot red curry power
1 12-oz bag frozen peas and carrots
3 sweet potatoes, baked or boiled
1 medium sweet onion, chopped
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons olive oil
1/2 cup coconut milk
1 tablespoon butter
1 cup beef broth
1 1/2 pounds stew meat (Lamb is delicious for a treat)
1/3 cup flour
3 tablespoons hot red curry power
1 12-oz bag frozen peas and carrots
3 sweet potatoes, baked or boiled
1 medium sweet onion, chopped
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons olive oil
1/2 cup coconut milk
1 tablespoon butter
1 cup beef broth
PREPARATION
- Preheat the oven to 375°F.
- Peel sweet potatoes, cut into even pieces, and boil until soft.
- Brown meat in one tablespoon of olive oil on medium heat in skillet until no longer pink.
- Sprinkle with flour and curry powder.
- Cook for an additional minute.
- Add beef broth, heat to boiling and cook one minute or until mixture thickens.
- Pour into bottom of 2.5-quart casserole.
- Add remaining oil to skillet.
- Add onion, garlic, and ginger.
- Sauté until onion is softened.
- Add frozen veggies and some salt, and continue to cook about five minutes.
- Pour over meat in casserole and spread evenly.
- Mash sweet potatoes with milk, butter, and one teaspoon of salt.
- Spread potatoes over veggies.
- At this point, you can stop and freeze or refrigerate to bake at a later time.
- Bake, uncovered, 35-40 minutes until bubbly.
- Accoutrements: Sliced banana, cashews, shredded coconut, chutney.
PREPARATION
- Preheat the oven to 375°F.
- Peel sweet potatoes, cut into even pieces, and boil until soft.
- Brown meat in one tablespoon of olive oil on medium heat in skillet until no longer pink.
- Sprinkle with flour and curry powder.
- Cook for an additional minute.
- Add beef broth, heat to boiling and cook one minute or until mixture thickens.
- Pour into bottom of 2.5-quart casserole.
- Add remaining oil to skillet.
- Add onion, garlic, and ginger.
- Sauté until onion is softened.
- Add frozen veggies and some salt, and continue to cook about five minutes.
- Pour over meat in casserole and spread evenly.
- Mash sweet potatoes with milk, butter, and one teaspoon of salt.
- Spread potatoes over veggies.
- At this point, you can stop and freeze or refrigerate to bake at a later time.
- Bake, uncovered, 35-40 minutes until bubbly.
- Accoutrements: Sliced banana, cashews, shredded coconut, chutney.
1 1/2 pounds stew meat (Lamb is delicious for a treat)
1/3 cup flour
3 tablespoons hot red curry power
1 12-oz bag frozen peas and carrots
3 sweet potatoes, baked or boiled
1 medium sweet onion, chopped
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons olive oil
1/2 cup coconut milk
1 tablespoon butter
1 cup beef broth
PREPARATION
- Preheat the oven to 375°F.
- Peel sweet potatoes, cut into even pieces, and boil until soft.
- Brown meat in one tablespoon of olive oil on medium heat in skillet until no longer pink.
- Sprinkle with flour and curry powder.
- Cook for an additional minute.
- Add beef broth, heat to boiling and cook one minute or until mixture thickens.
- Pour into bottom of 2.5-quart casserole.
- Add remaining oil to skillet.
- Add onion, garlic, and ginger.
- Sauté until onion is softened.
- Add frozen veggies and some salt, and continue to cook about five minutes.
- Pour over meat in casserole and spread evenly.
- Mash sweet potatoes with milk, butter, and one teaspoon of salt.
- Spread potatoes over veggies.
- At this point, you can stop and freeze or refrigerate to bake at a later time.
- Bake, uncovered, 35-40 minutes until bubbly.
- Accoutrements: Sliced banana, cashews, shredded coconut, chutney.
