Angus Beef and Sweet Potato Korma Curry
Korma is a favorite curry sauce whose origin dates back to the 1700’s when Persia’s (now Iran) Mughal Empire controlled much of India. It is considered mild compared to other types of curry. With advances in food manufacturing and packaging, one can easily obtain pre-prepared Korma curry sauce from supermarkets or grocery stores that offer international and gourmet food items. All you need is to have your favorite protein and vegetables and in no time, you’ll have a delicious gourmet Indian meal. I chose Angus beef of course. Most people would use potatoes for this recipe, but I’ve been using the more nutritious sweet potato for most of my cooking. If you can, go for the orange-colored sweet potato. Your finished product will be more colorful and look more appetizing.
1 lb. Angus Beef, sliced into 1-inch cubes
1 small sweet potato, peeled and sliced into 1-inch cubes
1 packet Korma Curry Sauce
1/4 cup whipping cream
3/4 cup water
1/4 cup sliced green onions for garnish
Salt and pepper to taste
2 tbsps Olive oil
Heat Olive oil in a large wok or pan over medium-high heat. Add beef to brown. Add sweet potatoes. Dissolve Korma Curry Sauce in water and pour over beef and sweet potatoes. Bring to a quick boil. Reduce heat. Add whipped cream. Add salt and pepper to taste. Simmer until beef and sweet potatoes are tender. Remove from heat and transfer to a serving bowl or plate and garnish with green onions.