BEEF AND MASSAMAN PUMP­KIN PEANUT CURRY

Rotorua Review - - MOTORING -

With minted cu­cum­ber rib­bons

Prep: 25 min­utes Cook: 25 min­utes Serves: 2

Massaman pump­kin peanut curry

1⁄ tea­spoon oil, for cook­ing (or

2 use spray oil) 1⁄ red onion, finely diced

4 11⁄ tea­spoons finely grated

2 gin­ger 11⁄ tea­spoons massaman curry

2 paste (store bought)

1 tea­spoon curry spices (see recipe be­low)

200g peeled pump­kin, diced 1-2cm 40g bul­gur wheat 1-2 sil­ver­beet leaves, leaves re­moved from white stalks, both thinly sliced (or use baby spinach leaves) 1 cup wa­ter 3⁄ cup chicken, veg­etable or beef

4 stock 1⁄ tea­spoon salt

2 11⁄ tea­spoons soy sauce

2 1⁄ head cau­li­flower

4 1⁄ lemon

4 1⁄ cup nat­u­ral unsweet­ened

4 yo­ghurt 11⁄ tea­spoons smooth peanut

2 but­ter

Beef

275g lean beef steaks (like rump, sir­loin or eye fil­let) (at room tem­per­a­ture) 1⁄ tea­spoon oil, for cook­ing (or

2 use spray oil) 1⁄ tea­spoon massaman curry

2 paste (store bought)

Minted cu­cum­ber rib­bons

1 Le­banese cu­cum­ber (or 1⁄ 3

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