Solo recipe for Masala Boats with roast sweet potatoes
1 sweet potato – slice lengthways into quarters
100g button mushrooms
1/4 onion – peel & chop finely
1/2 clove garlic – peel, grate finely & chop
1/4 sachet tomato paste
1 1/2 tsp Curry Masala Spice Mix
1 tomato – grate coarsely
125g beef cubes – cut into smaller pieces (1cm)
1/4 lemon – cut into wedges
3g coriander – chop leaves finely
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Sweet potatoes & mushrooms: Place separately (sweet potatoes on one half and mushrooms on the other) on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer (the stalks of the mushrooms should face up) and roast for 30 minutes until golden and cooked.
Masala beef: Coat the beef cubes with HALF the Curry Masala Spice Mix and season with salt and pepper. Place a pan on medium-high heat with a drizzle of olive oil. Add the beef cubes and sauté for 3-4 minutes until golden and cooked, but slightly pink inside (make sure they don’t overcook, as they’ll be chewy). Remove from the pan and set aside.
Masala sauce: Using the same pan on medium-high heat, add the onion with a pinch of salt and cook for 5 minutes. Add the garlic with tomato paste, water (1 tsp for 1) and the REST of the Curry Masala Spice Mix. Cook for 1 minute, then add the tomatoes, season with salt and pepper and cook for another 8-10 minutes until the sauce thickens. Mix in the roasted mushrooms and the beef, add a squeeze of lemon and sprinkle with fresh coriander.
Serve the roast sweet potatoes topped with the saucy masala beef and mushrooms.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.