300 g grilled steak cut into 2.5cm chunks

2 teaspoons garlic and ginger paste

2 tablespoons olive oil

1 red onion, chopped

1 red pepper, deseeded and chopped

1 medium sweet potato, cut into bite-sized chunks

½ beef stock cube

1 medium carrot cut into thin rounds

400 g red beans

200 ml light coconut milk

50g spinach chopped and boiled

Mixed herbs to taste


In a bowl, toss the beef with half the garlic and ginger paste. Season with black pepper. Heat half the oil in a medium casserole. Add the beef and fry over a high heat, for 3 mins, or until brown. Remove and set aside.

In the same pan, heat the remaining oil, garlic and ginger paste. Add the onion and cook for 5 mins. Stir in the red pepper and sweet potatoes. Cook for 2 mins, then crumble in the stock cube. Add the carrot, beans and the coconut milk (if the vegetables aren’t  submerged add enough water to just cover). Simmer for 15-20 mins, until the potatoes are tender and the sauce has reduced.

Put in spinach and reserved beef and cook for 1-2 mins, until the beef is hot through. Sprinkle with herbs.


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