Man, anything with curry and coconut milk in it is okay by me. This dish is more than okay, actually. It's fabulous over rice, but the leftovers are good eaten like a soup, too.
1 T vegetable oil
2 lb beef stew meat
1 lg onion, chopped (1 cup)
2 cloves garlic, finely chopped
3 T curry powder, or to taste
1 can (14 oz) coconut milk (NOT cream of coconut)
½ C flaked coconut (optional)
1 T brown sugar
2 T lemon juice
1 ½ C chopped peeled sweet potatoes*
3 medium carrots, chopped (1 ½ cups)
2 medium parsnips, peeled and chopped (1 cup)
2 tsp salt
¼ tsp pepper
Chopped fresh cilantro, if desired
Heat oven to 350°. Heat oil in 4-qt ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 30 minutes. Stir in potatoes; bake another 30 minutes or until beef is tender. Stir in carrots, parsnips, salt, and pepper. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro if you like.* I happen to dislike sweet potatoes, so I used Yukon Gold potatoes instead. Yum.