Add sweet potato to a green bean curry for extra flavor and body, and season with garlic, ginger, lemon juice and brown sugar.

30 ml (2 T) oil
500g stewing steak, sliced into strips
2 onions, finely chopped
2 cloves garlic, crushed
5 ml (1 t) fresh ginger
20 ml (4 t) curry powder
5 ml (1 t) turmeric
15 ml (1 T) brown sugar
5 ml (1 t) lemon juice
salt and freshly ground black pepper to taste
250 ml (1 cup) hot water
2 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced

Heat the oil in a heavy-based saucepan and brown the meat strips. Remove from the saucepan and set aside. Fry the onions, garlic and ginger in the remaining oil until tender and fragrant. Return the meat to the saucepan and season with curry powder, turmeric, brown sugar, lemon juice, and salt and black pepper. Stir-fry for about 5 minutes. Add the water, reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender. Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through. Serves 6-8.

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