Author Type: Chef
Ingredients:
Cooking oil spray
500g rump steak, cut in thin strips
1 large brown onion, sliced
1 clove garlic, crushed
1/2 cup (125ml) tikka curry paste (we used Sharwoods brand, medium strength)
2 cups (500mls) beef stock or water
3 cups combined chopped vegetables - carrots, cauliflower, baby eggplant, celery
300g canned chickpeas, drained
1/2 cup broccoli florets
1/2 cup chopped beans
1/2 cup low fat natural yoghurt
8 pappadums
Method:
1. Spray a large non-stick frypan with oil and cook beef over moderately high heat until lightly browned. Remove beef.
2. Reduce heat, spray pan with oil and cook onion over moderate heat for 2 minutes or until soft. Add garlic, curry paste and cook a further minute, stirring continuously.
3. Add stock, 3 cups vegetables and chickpeas, cover and bring to the boil. Reduce heat and simmer for 10 minutes.
4. Add broccoli and beans and simmer, uncovered, for another 5 minutes or until vegetables are cooked.
5. Add beef and yoghurt and simmer, without boiling, until heated through. Serve with orange couscous and pappadums.
Orange Couscous:
2 1/4 (565mls) cups orange juice
2/3 cup fresh or frozen peas
2 cups couscous
1 tablespoon chopped fresh mint
Bring juice and peas to the boil in a medium saucepan. Lower heat and simmer for 1 minute. Remove pan from the heat, stir in couscous, cover and stand for 5-10 minutes or until all the liquid is absorbed. Stir in mint.
Pappadums:
Place pappadums in a circle in the microwave and cook on high for 30 - 40 seconds or until cooked. (Continue cooking in short 10 second bursts so they do not burn.)
Alternatively grill on high until golden.
Go Grains (Grains Research Development Corporation)
