Creole beef curry with vegetables

Ingredients for 4 servings:

• 1 kg beef
• 5 small onions, peeled
• 6 garlic cloves, peeled
• 3 small tomatoes
• 1 piece(s) fresh ginger, grated
• 1 kg carrot(s)
• 500 g potatoes
• some thyme
• 1 tsp turmeric
• vegetable oil
• salt and pepper
• n. B. Spring onion(s) for garnishing
• some water or broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cari Boeuf with carrots and potatoes from La Réunion

Chop the beef, garlic, onions, and tomatoes. Crush the garlic with the ginger, salt, and pepper in a mortar and pestle. Briefly brown the beef in batches in a saucepan. Add the onions and garlic mixture, then the tomatoes and thyme, and simmer over low heat for 3 minutes. Add a little water or stock as needed and, once boiling, reduce the heat to low. Continue simmering until the sauce thickens. Meanwhile, peel and chop the carrots and potatoes. Add them to the pan about 15 minutes before the end of the cooking time and cook. Serve garnished with chopped spring onions. Serve with basmati rice and rougail (tomato and ginger) or chili sauce.