RICE RELOADED

You don’t have to serve curry with plain rice. Try some of these spicy ideas instead

Quinoa: Stir a few tablespoons of coconut milk through cooked quinoa and top with toasted coconut flakes.

Cauliflower rice: Fry in ghee and top with toasted, chopped pistachios.

Basmati or jasmine rice: Add a 1 cm piece of sliced ginger to the cooking water. Add 1 t grated fresh turmeric, 1 chopped red chilli, 1 cinnamon stick and 1 T mustard seeds to the cooking water. When cooked, add 1 T lemon juice. Add 1 can drained lentils and 1 T garlic butter to cooked rice.

GREAT VALUE Preparation: 20 minutes Cooking: 3 hours

For the vindaloo paste: chilli powder 2T ground cumin 4T ground ginger 2t ground turmeric 2T ground coriander 2T ground cinnamon 1t black pepper 1T hot mustard powder 2T salt 2t vinegar ¾ cup sunflower oil ½ cup

ghee 3T onions 2, finely chopped garlic 5 cloves, finely chopped ginger 1 x 5 cm piece, finely chopped red chillies 4, chopped bay leaves 4

Woolworths beef oxtail 1.3 kg curry leaves 3 large sprigs tamarind paste 2 t mixed with

½ cup warm water chopped tomatoes 1 x 400 g can beef stock 3 cups large potatoes 4, peeled and halved

Woolworths Heat and Eat white basmati rice 2 x 250g sachets, for serving cumin poppadums, for serving

1 To make the vindaloo paste, combine all the spices and the vinegar. Heat the oil in a large ovenproof pan, then add the spice mixture. Cook over a low heat for 5 minutes, continually scraping the sides of the pan so the spices don’t stick. 2 Preheat the oven to 160°C. Heat the ghee in a large saucepan. Add the onions and fry for 10 minutes, then add the garlic, ginger, chillies and bay leaves. Cook for 5 minutes. 3 Add the oxtail and fry until caramelised. Add the curry paste and curry leaves and cook for 1 minute. Add the remaining ingredients and bake in the oven, covered, for 3 hours. 4 Prepare the rice and poppadoms according to package instructions and serve with the oxtail. Cook’s note: Make extra paste and keep in the fridge for up to three weeks. Top with a layer of oil to seal it.

WHEAT- AND GLUTEN-FREE

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