A hearty beef curry

Try this beef and pump­kin curry from My Food Bag’s Fresh Start menu.

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

BEEF AND MASSAMAN PUMP­KIN PEANUT CURRY

With minted cu­cum­ber rib­bons

Prep: 25 min­utes Cook: 25 min­utes

Serves: 2

Massaman pump­kin peanut curry

1⁄2 tea­spoon oil, for cooking (or use spray oil)

1⁄4 red onion, finely diced

1 1⁄2 tea­spoons finely grated gin­ger

1 1⁄2 tea­spoons massaman curry 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

3⁄4 cup chicken, veg­etable or beef stock

1⁄2 tea­spoon salt 1 1⁄2 tea­spoons soy sauce

1⁄4 head cau­li­flower

1⁄4 lemon

1⁄4 cup nat­u­ral unsweet­ened yo­ghurt

1 1⁄2 tea­spoons smooth peanut but­ter

Beef

275g lean beef steaks (like rump, sir­loin or eye fil­let) (at room tem­per­a­ture)

1⁄2 tea­spoon oil, for cooking (or use spray oil)

1⁄2 tea­spoon massaman curry paste (store bought)

Minted cu­cum­ber rib­bons

1 Le­banese cu­cum­ber (or 1⁄3 tele­graph cu­cum­ber)

2-3 ta­ble­spoons mint leaves

1⁄2-1 spring onion

1⁄2 lemon

Curry spices

Mix to­gether 1⁄2 tea­spoon onion pow­der, 1⁄2 tea­spoon gar­lic pow­der, 1⁄8 tea­spoon ground turmeric, 1⁄8 tea­spoon ground gin­ger and 1⁄2 tea­spoon garam masala

Heat oil in a medium pot on medium heat. Cook onion for 2-3 min­utes, un­til soft. Add gin­ger, curry paste and curry spices and cook a fur­ther 30 sec­onds, un­til fra­grant. Add pump­kin, bul­gur and sil­ver­beet stalks (not leaves), wa­ter, stock, salt and soy sauce. Bring to a sim­mer and cook for 5-6 min­utes.

While curry is cooking, pre­pare cau­li­flower. Dice flo­rets and stalk 1-2cm. Add cau­li­flower and re­served sil­ver­beet leaves to curry and cook a fur­ther 5-7 min­utes, un­til veg­eta­bles and bul­gur are cooked. If curry dries out at any time, add more wa­ter, 1⁄4 cup at a time.

Heat a medium, dry fry­pan or grill plate on high heat. Pat beef dry with paper tow­els, rub over oil and massaman curry paste and sea­son with salt. Cook beef for 2-3 min­utes each side (de­pend­ing on thick­ness), or un­til cooked to your lik­ing. Cover and set aside to rest for 5 min­utes, be­fore slic­ing very thinly against the grain.

While beef is cooking, pre­pare cu­cum­ber rib­bons. Use a veg­etable peeler to peel cu­cum­ber into long, thin rib­bons and thinly slice core; roughly chop mint leaves; thinly slice spring onion; zest and juice both mea­sures of lemon (re­serve zest and juice of about 1⁄ lemon, for curry).

4 Place all in a medium bowl, sea­son with salt and pep­per and toss to com­bine. Re­move curry from heat. Stir re­served lemon zest and juice, yo­ghurt, peanut but­ter and any beef rest­ing juices into curry just be­fore serv­ing. Sea­son to taste with salt and pep­per.

To serve, spoon the curry into bowls and top with beef and minted cu­cum­ber rib­bons.

Note: Cook beef at room tem­per­a­ture for best re­sults.

MyFood Bag Fresh Start recipes are 450 calo­ries or less per serve, have lean pro­tein and loads of veg­eta­bles, and are lower in gluten and dairy.

Beef and Massaman Pump­kin Peanut Curry with minted cu­cum­ber rib­bons.

Each week Na­dia gives you another easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

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