What are the main ingredients in Ostrich Fillet on Toasty Korma?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Ostrich Fillet on Toasty Korma?

Calories: 831, Carbs: 75 grams, Fat: grams, Protein: 54.3 grams, Sugar: 19.5 grams, Salt: 1092 grams

How do I prepare Ostrich Fillet on Toasty Korma?

ROASTED VEG: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. CURRY BASE & RAITA: Place a pot (big enough for the curry) over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until translucent. Add the grated ginger, the drained chickpeas and ½ of the korma curry paste and fry for 30-60 seconds until fragrant, stirring constantly. Add the coconut milk and bring to a simmer. Simmer for 6-7 minutes until the curry has thickened. Using a small bowl, combine the coconut yoghurt and the grated cucumber. Season to taste and set aside. MORE ADDITIONS: When the butternut is cooked, remove from the oven and stir it through the curry. Add any remaining curry paste (to taste and if you fancy more spice!). Mix through ½ of the chopped coriander and the shredded spinach. Simmer for a further minute until the spinach is wilted. Remove from the heat on completion and season to taste. Cover to keep warm. SIZZLING STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with a paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. CURRY CRAVINGS SATISFIED: Spoon up some glorious veg curry into bowls and lay over the juicy steak slices. Finish off with dollops of the coconut raita and side with the crispy poppadom. Garnish with the remaining chopped coriander. Time to dive in! POPPIN’ POPPADOMS: Return the pan, wiped clean, over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.

What should be prepared from my kitchen to make Ostrich Fillet on Toasty Korma?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Ostrich Fillet on Toasty Korma

Name: Ostrich Fillet on Toasty Korma
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Nights as cold as these call for a curry such as this one. A beautiful Korma vegetable curry base is topped with perfectly cooked ostrich slivers and a fresh coconut cucumber raita. Finished off with the crispiest poppadoms – what an amazing way to warm the body & belly!

Ostrich Fillet on Toasty Korma

with chickpeas, butternut & coconut raita

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Chickpeas
Coconut Milk
Coconut Yoghurt
Cucumber
Free-range Ostrich Steak
Fresh Coriander
Fresh Ginger
Onion
Onions
Ostrich
Poppadom
Poppadoms
Spice & All Things Nice Korma Curry Paste
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CURRY BASE & RAITA
Place a pot (big enough for the curry) over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until translucent. Add the grated ginger, the drained chickpeas and ½ of the korma curry paste and fry for 30-60 seconds until fragrant, stirring constantly. Add the coconut milk and bring to a simmer. Simmer for 5-6 minutes until the curry has thickened. Using a small bowl, combine the coconut yoghurt and the grated cucumber. Season to taste and set aside.
MORE ADDITIONS
When the butternut is cooked, remove from the oven and stir it through the curry. Add any remaining curry paste (to taste and if you fancy more spice!). Mix through ½ of the chopped coriander and the shredded spinach. Simmer for a further minute until the spinach is wilted. Remove from the heat on completion and season to taste. Cover to keep warm.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with a paper towel. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
POPPIN’ POPPADOMS
Return the pan, wiped clean, over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY CRAVINGS SATISFIED
Spoon up some glorious veg curry into a bowl and lay over the juicy steak slices. Finish off with dollops of the coconut raita and side with the crispy poppadom. Garnish with the remaining chopped coriander. Time to dive in!

Butternut Chunks - 250g
Onion - 1
Fresh Ginger - 15g
Chickpeas - 120g
Spice & All Things Nice Korma Curry Paste - 20ml
Coconut Milk - 100ml
Coconut Yoghurt - 30ml
Cucumber - 50g
Fresh Coriander - 3g
Spinach - 50g
Free-range Ostrich Steak - 160g
Poppadom - 1

Download the Recipe

Serves 2

ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CURRY BASE & RAITA
Place a pot (big enough for the curry) over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until translucent. Add the grated ginger, the drained chickpeas and ½ of the korma curry paste and fry for 30-60 seconds until fragrant, stirring constantly. Add the coconut milk and bring to a simmer. Simmer for 6-7 minutes until the curry has thickened. Using a small bowl, combine the coconut yoghurt and the grated cucumber. Season to taste and set aside.
MORE ADDITIONS
When the butternut is cooked, remove from the oven and stir it through the curry. Add any remaining curry paste (to taste and if you fancy more spice!). Mix through ½ of the chopped coriander and the shredded spinach. Simmer for a further minute until the spinach is wilted. Remove from the heat on completion and season to taste. Cover to keep warm.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with a paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
POPPIN’ POPPADOMS
Return the pan, wiped clean, over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY CRAVINGS SATISFIED
Spoon up some glorious veg curry into bowls and lay over the juicy steak slices. Finish off with dollops of the coconut raita and side with the crispy poppadom. Garnish with the remaining chopped coriander. Time to dive in!

Butternut Chunks - 500g
Onion - 1
Fresh Ginger - 30g
Chickpeas - 240g
Spice & All Things Nice Korma Curry Paste - 40ml
Coconut Milk - 200ml
Coconut Yoghurt - 60ml
Cucumber - 100g
Fresh Coriander - 5g
Spinach - 100g
Free-range Ostrich Steak - 320g
Poppadoms - 2

Download the Recipe

Serves 3

ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CURRY BASE & RAITA
Place a pot (big enough for the curry) over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until translucent. Add the grated ginger, the drained chickpeas and ½ of the korma curry paste and fry for 30-60 seconds until fragrant, stirring constantly. Add the coconut milk and bring to a simmer. Simmer for 7-8 minutes until the curry has thickened. Using a small bowl, combine the coconut yoghurt and the grated cucumber. Season to taste and set aside.
MORE ADDITIONS
When the butternut is cooked, remove from the oven and stir it through the curry. Add any remaining curry paste (to taste and if you fancy more spice!). Mix through ½ of the chopped coriander and the shredded spinach. Simmer for a further minute until the spinach is wilted. Remove from the heat on completion and season to taste. Cover to keep warm.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with a paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
POPPIN’ POPPADOMS
Return the pan, wiped clean, over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY CRAVINGS SATISFIED
Spoon up some glorious veg curry into bowls and lay over the juicy steak slices. Finish off with dollops of the coconut raita and side with the crispy poppadom. Garnish with the remaining chopped coriander. Time to dive in!

Butternut Chunks - 750g
Onions - 2
Fresh Ginger - 45g
Chickpeas - 360g
Spice & All Things Nice Korma Curry Paste - 60ml
Coconut Milk - 300ml
Coconut Yoghurt - 90ml
Cucumber - 150g
Fresh Coriander - 8g
Spinach - 150g
Free-range Ostrich Steak - 480g
Poppadoms - 3

Download the Recipe

Serves 4

ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CURRY BASE & RAITA
Place a pot (big enough for the curry) over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until translucent. Add the grated ginger, the drained chickpeas and ½ of the korma curry paste and fry for 30-60 seconds until fragrant, stirring constantly. Add the coconut milk and bring to a simmer. Simmer for 8-9 minutes until the curry has thickened. Using a small bowl, combine the coconut yoghurt and the grated cucumber. Season to taste and set aside.
MORE ADDITIONS
When the butternut is cooked, remove from the oven and stir it through the curry. Add any remaining curry paste (to taste and if you fancy more spice!). Mix through ½ of the chopped coriander and the shredded spinach. Simmer for a further minute until the spinach is wilted. Remove from the heat on completion and season to taste. Cover to keep warm.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with a paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
POPPIN’ POPPADOMS
Return the pan, wiped clean, over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY CRAVINGS SATISFIED
Spoon up some glorious veg curry into bowls and lay over the juicy steak slices. Finish off with dollops of the coconut raita and side with the crispy poppadom. Garnish with the remaining chopped coriander. Time to dive in!