Sweet Potato and Coconut Curry with Eye Fillet Steaks

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• Sweet potato coconut curry
• 1 Tbsp olive oil
• 1 large onion, very thinly sliced
• 300g orange kumara, peeled and diced
• 2 garlic cloves, crushed
• 1 tsp ginger, ground
• 3 Tbsp yellow curry paste
• 1½ cup chicken stock or water
• 1 cup coconut cream
• 1 Tbsp fish sauce
• Salt

Coconut Sambal: 

• ⅔ cup desiccated coconut
•  2 limes, finely grated zest and juice of
• ¼–1 tsp chilli powder
• 1 shallot, very finely chopped
• ½ tsp salt

To Serve:

• Blanched broccolini and green beans
• Warm roti
• Coriander
• Lemon wedges
• Hot cooked steamed brown rice, millet or quinoa

Method

Heat oil in a large saucepan and add the onion, kumara and garlic with a good pinch of salt.

Cover and cook for 8 mins. Stir in the ginger and curry paste and cook for 3 mins. Add the stock, coconut cream and fish sauce and bring back to the boil. Simmer for 25 mins until the sweet potato is tender.

Mash a little kumara against the side of the pot – this will help to thicken the gravy.

Place coconut sambal ingredients in a food processor and pulse to blend.

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging. Season with 1 tsp olive oil and pepper. Allow to bloom at room temperature for 10 mins. Salt the beef just prior to cooking.

Heat a pan on med-high heat. Cook the beef for 3–4 mins each side.

Transfer to a plate, cover lightly and rest for 5 mins before slicing thinly against the grain.

Ladle the curry sauce into bowls and add the grain of choice. Top with the vegetables and sliced Beef Eye Fillet Steaks. Add coconut sambal, coriander and lemon wedges.