Calypso beef soup (nuevo Latino beef dishes)

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
750g beef mince
140g diced peeled sweet potato
80g chopped onion
80g chopped red pepper
1 tsp curry powder
2 tbsp plain flour
500ml water or ready-to-serve beef broth
1 (450g) tinned black-eyed peas, rinsed, drained
1 (400g) tinned light unsweetened coconut milk
60g packed fresh baby spinach leaves
3 tbsps freshly chopped thyme leaves
Salt and freshly ground black pepper
1) Brown beef mince in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 1-cm crumbles.

2) Pour off drippings. Add sweet potato, onion, pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally.

3) Stir in plain flour; cook and stir 1 minute.

4) Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender.

5) Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.

Cook's tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves.

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