Calypso beef soup (nuevo Latino beef dishes)

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Ingredients

  • 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

Use imperial measurements

Method

How to make Calypso beef soup (nuevo Latino beef dishes)

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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