A hearty beef curry
Try this beef and pumpkin curry from My Food Bag’s Fresh Start menu.
telegraph cucumber) 2-3 tablespoons mint leaves 1 spring onion lemon
Mix together teaspoon onion powder, teaspoon garlic powder, teaspoon ground turmeric, teaspoon ground ginger and 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, 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 lemon, for curry).
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. spoon the curry into bowls and top with beef and minted cucumber ribbons. Cook beef at room temperature for best results.
To serve, Note:
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.