Make-Ahead: Baked Curried Beef and Sweet Potatoes

Ingredients

Directions

[If you are freezing this dish, do not add almonds; sprinkle them over top just before serving].

In large skillet, heat oil over medium heat; cook onion and ginger, stirring occasionally, for 5 minutes.

Add beef; cook, breaking up with spoon, for about 7 minutes or until browned.

Drain off fat.

Stir in stock, curry powder, tomato paste, cumin and coriander.

Bring to boil; reduce heat and simmer, stirring occasionally, for 20-25 minutes or until most of the liquid has evaporated.

Stir in raisins.

[Recipe can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 2 months; thaw in refrigerator and bring to room temperature].

Stir in almonds.

Taste and adjust seasonings.

Transfer to 4-cup (1 L) casserole.

Meanwhile, in saucepan, pour in enough cold water to cover sweet potatoes; bring to boil.

Boil for 20 minutes or until tender; drain well.

Mash with butter, add salt and pepper to taste.

Stir in parsley.

Transfer to separate 4-cup (1 L) casserole.

[Tip: To save time, microwave the sweet potatoes, whole, on High for 7-9 minutes or until tender when pierced with fork.]

Can be covered and refrigerated for up to 1 day.

Can also be frozen for up to 1 month; thaw in refrigerator and bring to room temperature.

Bake both casseroles, covered, in 350 degrees F oven for about 30 minutes or until bubbling.

To serve, spoon sweet potatoes onto heated platter; make a well in centre.

Spoon beef over top.

Reviews

I cooked this in my pressure cooker,suggest adding a little extra water to the mixture as it tends to catch on the bottom, if using the cooker. over 5 years ago by Rumple

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.