Ingredients

• 1 tbsp olive oil
• 150g/5½oz rump steak
• cut into bite-sized chunks
• ½ red onion
• chopped
• 1 tsp curry powder
• 1 bay leaf
• ¼ tsp chilli flakes
• 4 tbsp red wine
• salt and freshly ground black pepper
• 1 tbsp chopped fresh coriander
• 1 sweet potato
• peeled and cut into cubes
• boiled until tender and drained
• 2 tbsp double cream
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 55g/2oz green beans
• topped and tailed
• blanched

Directions

• For the beef curry
• heat the oil in a large pan and fry the steak pieces
• stirring frequently
• until browned all over.
• Add the onion and cook until softened.
• Add the spices and cook for a further minute.
• Add the red wine and cook for 8-10 minutes
• or until the beef is cooked through. Season
• to taste
• with salt and freshly ground black pepper and stir in the coriander.
• For the sweet potato mash
• place the cooked sweet potato into a bowl with the cream and lemon juice. Season
• to taste
• with salt and freshly ground black pepper and mash with a potato masher until smooth.
• To serve
• place the mash onto a serving plate with the blanched green beans and top with the curry.