Meat with Plantains

Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Season the beef cubes with salt, black pepper, and curry powder, then add them to the hot oil in batches without crowding the pot. Brown the beef on all sides, approximately 3-4 minutes per batch, then transfer to a plate.

Add the thinly sliced onions to the same pot and sauté until softened and translucent, about 3-4 minutes, stirring occasionally.

Stir in the tomato paste and cook for 1-2 minutes until fragrant, then add the chopped tomatoes and stir to combine.

Return the browned beef to the pot along with the water, bay leaf (if using), and cayenne pepper or red pepper (if using). Bring to a simmer.

Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the beef is tender and the sauce has thickened slightly.

Pour in the coconut milk and stir well to incorporate, ensuring the sauce is smooth and even in color.

Add the peeled and sliced plantains to the pot and stir gently to coat them with the sauce. Simmer for an additional 15-18 minutes until the plantains are tender and cooked through.

Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in a shallow bowl with the meat, plantains, and rich sauce together.