Today is Bord Bia’s National Potato Day! It’s the annual celebration of one of Ireland’s favourite foods, the versatile and delicious potato.
In honour of our favourite vegetable we are sharing this delicious Sri Lankan Beef and Potato Curry recipe.
Cooking time: 50 mins
3 medium floury potatoes (e.g. Rooster) (approximately 600g)
Rapeseed or olive oil
1 large white onion, peeled and finely sliced
2 garlic cloves, peeled and chopped
1 thumb-sized piece of fresh ginger, grated
450g lean braising beef, diced
2 green chillies, sliced (more if you like it hotter)
1 tin light coconut milk (400ml)
A large handful of baby spinach leaves
A squeeze of lemon juice
A handful of coriander leaves
Salt and freshly ground black pepper
For the spice mix:
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
1 tsp turmeric
2 tsp ground cumin seed
½ tsp chilli powder
Heat the oil in a heavy pan with a lid.
Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
Add the remaining spices and cook for 30 seconds.
Add the onion, garlic and ginger, season well with salt and pepper and cook for six to seven minutes. Add the beef and stir well. Add the chillies.
Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes. Cut the potatoes into 2cm cubes and add them to the pan after 20 minutes. Just before serving, stir in the spinach leaves and lemon juice and adjust the seasoning.
Serve with the coriander sprinkled over and a pile of warm chapatis.
For more great recipes visit the Bord Bia website here.