What are the main ingredients in Korma Curry & Ostrich Fillet?

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

What is the nutritional information of Korma Curry & Ostrich Fillet?

Calories: 677, Carbs: 60 grams, Fat: grams, Protein: 46.1 grams, Sugar: 15 grams, Salt: 536 grams

How do I prepare Korma Curry & Ostrich Fillet?

CURRY BASE & RAITA: Place a pot (big enough for the curry) over medium-high heat with a drizzle of oil. When hot, fry the diced onion and butternut pieces until golden and softening, 4-5 minutes (shifting occasionally). Add the grated ginger, the korma curry paste and fry until fragrant, 30-60 seconds (stirring constantly). Add the coconut milk and 300ml of water. Bring to a boil, then reduce the heat and simmer until the curry has thickened, 15-20 minutes. FRESHNESS: In a small bowl, combine the yoghurt with the grated cucumber and seasoning. Set aside. SIZZLING STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. POPPIN’ POPPADOMS: Return the pan, wiped clean, to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds. CURRY CRAVINGS SATISFIED: Spoon some glorious veg curry into a bowl and lay over the juicy steak slices. Finish off with dollops of the creamy raita and side with the crispy poppadoms. Garnish with the remaining chopped coriander. Time to dive in! MORE ADDITIONS: Once the curry has thickened, add ½ the chopped coriander and the drained chickpeas, and simmer, 1-2 minutes. Remove from the heat and season. Cover and set aside.

What should be prepared from my kitchen to make Korma Curry & Ostrich Fillet?

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

Korma Curry & Ostrich Fillet

Name: Korma Curry & Ostrich Fillet
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A beautiful Korma vegetable curry base is topped with perfectly cooked ostrich slivers and a fresh homemade cucumber raita. Finished off with the crispiest poppadoms – what an amazing way to nourish the body and belly!

Korma Curry & Ostrich Fillet

with chickpeas, butternut & homemade raita

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Butternut
Chickpeas
Coconut Milk
Cucumber
Free-range Ostrich Fillet
Fresh Coriander
Fresh Ginger
Low Fat Plain Yoghurt
Onion
Onions
Ostrich
Poppadom
Poppadoms
Spice & All Things Nice Korma Curry Paste

From your kitchen:

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

Serves 1

CURRY BASE & RAITA
Place a pot (big enough for the curry) over medium-high heat with a drizzle of oil. When hot, fry the diced onion and butternut pieces until golden and softening, 4-5 minutes (shifting occasionally). Add the grated ginger, the korma curry paste and fry until fragrant, 30-60 seconds (stirring constantly). Add the coconut milk and 150ml of water. Bring to a boil, then reduce the heat and simmer until the curry has thickened, 15-20 minutes.
FRESHNESS
In a small bowl, combine the yoghurt with the grated cucumber and seasoning. Set aside.
MORE ADDITIONS
Once the curry has thickened, add ½ the chopped coriander and the drained chickpeas, and simmer, 1-2 minutes. Remove from the heat and season. Cover and set aside.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
POPPIN’ POPPADOMS
Return the pan, wiped clean, to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadom in the microwave until crispy, 20-30 seconds.
CURRY CRAVINGS SATISFIED
Spoon some glorious veg curry into a bowl and lay over the juicy steak slices. Finish off with dollops of the creamy raita and side with the crispy poppadom. Garnish with the remaining chopped coriander. Time to dive in!

Onion - 1
Butternut - 250g
Fresh Ginger - 10g
Spice & All Things Nice Korma Curry Paste - 10ml
Coconut Milk - 100ml
Low Fat Plain Yoghurt - 30ml
Cucumber - 50g
Fresh Coriander - 3g
Chickpeas - 60g
Free-range Ostrich Fillet - 150g
Poppadom - 1

Download the Recipe

Serves 2

CURRY BASE & RAITA
Place a pot (big enough for the curry) over medium-high heat with a drizzle of oil. When hot, fry the diced onion and butternut pieces until golden and softening, 4-5 minutes (shifting occasionally). Add the grated ginger, the korma curry paste and fry until fragrant, 30-60 seconds (stirring constantly). Add the coconut milk and 300ml of water. Bring to a boil, then reduce the heat and simmer until the curry has thickened, 15-20 minutes.
FRESHNESS
In a small bowl, combine the yoghurt with the grated cucumber and seasoning. Set aside.
MORE ADDITIONS
Once the curry has thickened, add ½ the chopped coriander and the drained chickpeas, and simmer, 1-2 minutes. Remove from the heat and season. Cover and set aside.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
POPPIN’ POPPADOMS
Return the pan, wiped clean, to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
CURRY CRAVINGS SATISFIED
Spoon some glorious veg curry into a bowl and lay over the juicy steak slices. Finish off with dollops of the creamy raita and side with the crispy poppadoms. Garnish with the remaining chopped coriander. Time to dive in!

Onion - 1
Butternut - 500g
Fresh Ginger - 20g
Spice & All Things Nice Korma Curry Paste - 20ml
Coconut Milk - 200ml
Low Fat Plain Yoghurt - 60ml
Cucumber - 100g
Fresh Coriander - 5g
Chickpeas - 120g
Free-range Ostrich Fillet - 300g
Poppadoms - 2

Download the Recipe

Serves 3

CURRY BASE & RAITA
Place a pot (big enough for the curry) over medium-high heat with a drizzle of oil. When hot, fry the diced onion and butternut pieces until golden and softening, 6-7 minutes (shifting occasionally). Add the grated ginger, the korma curry paste and fry until fragrant, 30-60 seconds (stirring constantly). Add the coconut milk and 450ml of water. Bring to a boil, then reduce the heat and simmer until the curry has thickened, 20-25 minutes.
FRESHNESS
In a small bowl, combine the yoghurt with the grated cucumber and seasoning. Set aside.
MORE ADDITIONS
Once the curry has thickened, add ½ the chopped coriander and the drained chickpeas, and simmer, 2-3 minutes. Remove from the heat and season. Cover and set aside.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
POPPIN’ POPPADOMS
Return the pan, wiped clean, to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
CURRY CRAVINGS SATISFIED
Spoon some glorious veg curry into a bowl and lay over the juicy steak slices. Finish off with dollops of the creamy raita and side with the crispy poppadoms. Garnish with the remaining chopped coriander. Time to dive in!

Onions - 2
Butternut - 750g
Fresh Ginger - 30g
Spice & All Things Nice Korma Curry Paste - 30ml
Coconut Milk - 300ml
Low Fat Plain Yoghurt - 90ml
Cucumber - 150g
Fresh Coriander - 8g
Chickpeas - 180g
Free-range Ostrich Fillet - 450g
Poppadoms - 3

Download the Recipe

Serves 4

CURRY BASE & RAITA
Place a pot (big enough for the curry) over medium-high heat with a drizzle of oil. When hot, fry the diced onion and butternut pieces until golden and softening, 6-7 minutes (shifting occasionally). Add the grated ginger, the korma curry paste and fry until fragrant, 30-60 seconds (stirring constantly). Add the coconut milk and 600ml of water. Bring to a boil, then reduce the heat and simmer until the curry has thickened, 20-25 minutes.
FRESHNESS
In a small bowl, combine the yoghurt with the grated cucumber and seasoning. Set aside.
MORE ADDITIONS
Once the curry has thickened, add ½ the chopped coriander and the drained chickpeas, and simmer, 2-3 minutes. Remove from the heat and season. Cover and set aside.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
POPPIN’ POPPADOMS
Return the pan, wiped clean, to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
CURRY CRAVINGS SATISFIED
Spoon some glorious veg curry into a bowl and lay over the juicy steak slices. Finish off with dollops of the creamy raita and side with the crispy poppadoms. Garnish with the remaining chopped coriander. Time to dive in!