CARDAMOM MATOKE CURRY Recipe

Ingredients

  • 1/4 kg of cubes beef. **You can skip the beef to make this a vegetarian meal. It does not affect the overall flavor too much**.
  • 1 onion, diced
  • 1 zucchini/courgette
  • 1 tablespoon of cardamom
  • 1 tablespoon of coriander
  • 1 tablespoon of curry powder
  • 1 tablespoon of paprika
  • 1 teaspoon of turmeric
  • 2 large carrots
  • 2 knorr Chilli Beef cubes
  • 2 tablespoon of vegetable oil
  • 2 cups of water
  • 3 tomatoes, diced
  • 3 cloves of garlic
  • 4 large potatoes
  • 12 small green bananas- peeled and chopped
  • Fresh coriander/dhania
  • Fresh ginger
  • Fresh chillies/chilli flakes
  • Fresh rosemary(optional)
  • Black pepper
  • Salt

Directions

1. Sauté the onions in 2 tablespoons of vegetable oil until they soften and turn translucent. Add in the ginger- garlic and cook for about 2 minutes until they’re fragrant. Add the beef in, stir it into the cooked onions and cover for about 10 minutes until the meat cooks and the juices dry up.

2. Add in the coriander, cardamoms, curry powder, paprika and turmeric at this point and cook down for a minute to let them toast before adding in the tomatoes. Once everything is well mixed in, add in the tomatoes and cover. Let the tomatoes soften for about 3-5 minutes. Once the tomatoes are soft and crushed, add the carrots and the zucchini and mix them in. Next in, add in the green bananas and potatoes.

3. Stir this and make sure everything is well coated with the simmering tomato stew. Once this is done, add in the water until everything is covered in the water, throw in a fresh roremary spring and cover the top of the pan. Let this boil down for up-to 15 minutes, until the potatoes and green bananas soften completely and everything thickens. Once they soften, add in the chili cubes and pepper. Add in the black pepper last and taste to adjust the salt. Finish off with some fresh dhania. Serve hot.

Enjoy!

Recipe by: Kane’s Kitchen Affair

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