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
Korma Curry & Ostrich Fillet
with chickpeas, butternut & homemade raita
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Korma Curry & Ostrich Fillet?
The preparation time for Korma Curry & Ostrich Fillet with chickpeas, butternut & homemade raita is between 25 and 30 minutes.
What is the total time required to make Korma Curry & Ostrich Fillet with chickpeas, butternut & homemade raita?
The total time required to make Korma Curry & Ostrich Fillet with chickpeas, butternut & homemade raita is between 30 and 35 minutes.
How many servings does Korma Curry & Ostrich Fillet provide?
4 servings
What are the main ingredients in Korma Curry & Ostrich Fillet?
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
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?
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
How many calories does Korma Curry & Ostrich Fillet have?
677 calories
How much fat content does Korma Curry & Ostrich Fillet have?
grams
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