Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 45 minutes
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Ingredients
- 1 kg sweet potatoes, peeled and cubed
- 500 g ground lean beef
- 400 g cherry tomatoes, halved
- 1 cup white rice
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 cups beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Salt to taste
- Fresh cilantro for garnish
Directions
Preheat the oven to 200°C (400°F).
Place the cubed sweet potatoes on a baking tray, drizzle with olive oil, and season with salt. Roast in the preheated oven for 25-30 minutes or until tender.
While the sweet potatoes are roasting, heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Add the ground lean beef to the pot and cook until browned.
Stir in the ground cumin, ground turmeric, ground cinnamon, and cayenne pepper.
Add the halved cherry tomatoes, beef broth, balsamic vinegar, and brown sugar to the pot. Stir to combine.
Reduce the heat to low and let the curry simmer for 15-20 minutes, stirring occasionally.
While the curry is simmering, cook the white rice according to package instructions.
Once the sweet potatoes are roasted, add them to the pot and stir gently to incorporate.
Season with salt to taste.
Serve the spicy beef and sweet potato curry over white rice.
Garnish with fresh cilantro and enjoy!
Ingredients
- 1 kg sweet potatoes, peeled and cubed
- 500 g ground lean beef
- 400 g cherry tomatoes, halved
- 1 cup white rice
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 cups beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Salt to taste
- Fresh cilantro for garnish
Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C (400°F).
Place the cubed sweet potatoes on a baking tray, drizzle with olive oil, and season with salt. Roast in the preheated oven for 25-30 minutes or until tender.
While the sweet potatoes are roasting, heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Add the ground lean beef to the pot and cook until browned.
Stir in the ground cumin, ground turmeric, ground cinnamon, and cayenne pepper.
Add the halved cherry tomatoes, beef broth, balsamic vinegar, and brown sugar to the pot. Stir to combine.
Reduce the heat to low and let the curry simmer for 15-20 minutes, stirring occasionally.
While the curry is simmering, cook the white rice according to package instructions.
Once the sweet potatoes are roasted, add them to the pot and stir gently to incorporate.
Season with salt to taste.
Serve the spicy beef and sweet potato curry over white rice.
Garnish with fresh cilantro and enjoy!
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