Solo: Masala Boats

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Solo: Masala Boats

Roast sweet potatoes topped with beef and mushrooms coated in a masala spiced tomato sauce.

Ingredients to serve 1

  • 1 x sweet potato – slice lengthways into quarters
  • 100g x button mushrooms
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ sachet x tomato paste
  • 1½ tsp x Curry Masala Spice Mix
  • 1 x tomato – grate coarsely
  • 125g x beef cubes – cut into smaller pieces (1cm)
  • ¼ x lemon – cut into wedges
  • 3g x coriander – chop leaves finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potatoes & mushrooms: Place separately (sweet potatoes on one half and mushrooms on the other) on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer (the stalks of the mushrooms should face up) and roast for 30 minutes until golden and cooked.

Step 3

Masala beef: Coat the beef cubes with HALF the Curry Masala Spice Mix and season with salt and pepper. Place a pan on medium-high heat with a drizzle of olive oil. Add the beef cubes and sauté for 3-4 minutes until golden and cooked, but slightly pink inside (make sure they don’t overcook, as they’ll be chewy). Remove from the pan and set aside.

Step 4

Masala sauce: Using the same pan on medium-high heat, add the onion with a pinch of salt and cook for 5 minutes. Add the garlic with tomato paste, water (1 tsp for 1) and the REST of the Curry Masala Spice Mix. Cook for 1 minute, then add the tomatoes, season with salt and pepper and cook for another 8-10 minutes until the sauce thickens. Mix in the roasted mushrooms and the beef, add a squeeze of lemon and sprinkle with fresh coriander.

Step 5

Serve the roast sweet potatoes topped with the saucy masala beef and mushrooms.