west-african

Nigerian Tomato Pepper Stew with Beef and Fried Ripe Plantain

This pan-fried dish pairs beef sirloin, thinly sliced with ripe plantain, peeled and sliced, red bell pepper, chopped and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

38 g Protein

82 g Carbohydrates

20 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

147g beef sirloin, thinly sliced 206 kcal
170g ripe plantain, peeled and sliced 247 kcal
139g red bell pepper, chopped 43 kcal
155g tomatoes, chopped 28 kcal
62g onion, chopped 25 kcal
14g tomato paste 11 kcal
9g vegetable oil 80 kcal
2g curry powder 6 kcal
1g dried thyme 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal
93g water 0 kcal

Cooking instructions

red bell peppertomatoesonion
Blend or finely mince the red bell pepper, onion, and tomatoes to a rough puree.
tomatoestomato pastevegetable oil
Heat vegetable oil in a saucepan over medium heat. Add the puree and tomato paste and cook 10-12 minutes, stirring, until reduced and darker.
curry powderdried thymesaltblack pepper
Stir in curry powder, dried thyme, salt, and black pepper.
beef sirloinwater
Add the beef strips and 120 ml water. Simmer 12-15 minutes until beef is cooked and sauce is thick enough to coat.
ripe plantainvegetable oil
Meanwhile, pan-fry plantain slices in a nonstick skillet (dry or with a light wipe of oil) 2-3 minutes per side until caramelized and tender.
beef sirloinripe plantain
Serve the beef stew alongside the fried plantain.