Mom’s Beef Curry with Sliced Banana & Poppadoms


My mother used to serve this curry at dinner parties. She’d make us something else to eat beforehand, and I remember asking why we couldn’t eat what they were having. The answer? “It’s curry, you won’t like it”. Ha! Challenge accepted. This is one of the easiest curries to make, and the sliced banana is essential. It’s the best part. The cool sweetness of the banana cuts through the spiciness of the meat in a way that will make your eyes roll back in your head with bliss. Add crunchy poppadoms and a glass of red wine and it’s just about the perfect winter meal. Serve over rice if you like (in addition to the poppadoms and banana), and garnish with fresh coriander.

Mom’s Beef Curry with Sliced Banana & Poppadoms

2 onions, peeled
2 apples, peeled
1kg beef goulash
400g mushrooms, sliced
1 can lentils, drained
1 tblsp olive oil
1.5 tblsp concentrated tomato paste
2 tblsp medium curry powder
1 tsp fresh ginger, grated
1 tsp cumin
1 tsp garam masala
0.5 tsp crushed chilli flakes
1 tblsp brown sugar
2 beef stock cubes
1 cup water
Banana, sliced, to serve

Process the onions and apple slices in a food processor until finely chopped. Or do it more roughly by hand. Heat the oil in a large pot and fry the onion/apple mixture for 5min, stirring often. If you processed the mixture, it won’t brown – too much moisture. But that’s fine. Add the spices and ginger and stir to combine. If your goulash is in quite large chunks, cut them into bite-size pieces. Turn the heat up a little and add the meat to the pot. Give it a few minutes, then stir. Repeat. You want most sides of the meat to brown/seal where possible.

Add the tomato paste, stock cubes, sugar and water and mix well. Put the lid on and turn the heat right down as low as it can go. Simmer for 1 hour. Add the sliced mushrooms and simmer for another 30min. Add the lentils and remove the lid – simmer for 10min while you slice the banana and make the poppadoms in the microwave. Garnish with coriander and serve.


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