Start by peeling the back off and dicing the plantains.
Heat up the vegetable oil in a frying pan. Meanwhile crush one glove of garlic and add ½ of the chili powder then spread them on the plantains. Put the plantains into the heated oil and leave until golden brown then take them out and leave to cool, then later reheated.
Dice the beef into cubes and put it in a cooking pan then add one glove of crushed garlic, ½tbsp of chili,100ml of water and the beef stock, start to cook.
Meanwhile, start cooking the potatoes by dicing them and placing in a pan with boiling water. In aseparate pan add the coconut oil and leave to heat. Once the potatoes are cooked put them along with the diced onion inside the heated coconut oil then add the remaining chili, salt, all purpose seasoning, coriander, thyme, cherry tomatoes, and tomato puree and leave to simmer.
Once the beef is cooked add to the potatoes and leave to simmer. Reheat heat the plantains and put in a serving dish along with the potatoes and beef. To garnish spread the chopped parsley leaf on top of the food and serve
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