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Jill Fair, from our Reclaim the Kitchen campaign, shares her go-to recipe. This creative dish is healthy and simple to prepare. To see the story behind this recipe and more, visit reclaimthekitchen.com.

KEEP SCREEN ON

Ingredients
Ingredients
1 1/2 pounds stew meat (Lamb is delicious for a treat)

1/3 cup flour

3 tablespoons hot red curry power

1 12-oz bag frozen peas and carrots

3 sweet potatoes, baked or boiled

1 medium sweet onion, chopped

1 tablespoon garlic, minced

1 teaspoon fresh ginger, minced

2 tablespoons olive oil

1/2 cup coconut milk

1 tablespoon butter

1 cup beef broth

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Based on 13 ratings

Preparation Method

  1. Preheat the oven to 375° F.
  2. Peel sweet potatoes, cut into even pieces, and boil until soft.
  3. Brown meat in one tablespoon of olive oil on medium heat in skillet until no longer pink.
  4. Sprinkle with flour and curry powder.
  5. Cook for an additional minute.
  6. Add beef broth, heat to boiling and cook one minute or until mixture thickens.
  7. Pour into bottom of 2.5-quart casserole.
  8. Add remaining oil to skillet.
  9. Add onion, garlic, and ginger.
  10. Sauté until onion is softened.
  11. Add frozen veggies and some salt, and continue to cook about five minutes.
  12. Pour over meat in casserole and spread evenly.
  13. Mash sweet potatoes with milk, butter, and one teaspoon of salt.
  14. Spread potatoes over veggies.
  15. At this point, you can stop and freeze or refrigerate to bake at a later time.
  16. Bake, uncovered, 35-40 minutes until bubbly.
  17. Accoutrements: Sliced banana, cashews, shredded coconut, chutney.

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