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
Ostrich Fillet on Toasty Korma
with chickpeas, butternut & coconut raita
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Ostrich Fillet on Toasty Korma?
The preparation time for Ostrich Fillet on Toasty Korma with chickpeas, butternut & coconut raita is between 25 and 40 minutes.
What is the total time required to make Ostrich Fillet on Toasty Korma with chickpeas, butternut & coconut raita?
The total time required to make Ostrich Fillet on Toasty Korma with chickpeas, butternut & coconut raita is between 40 and 55 minutes.
How many servings does Ostrich Fillet on Toasty Korma provide?
4 servings
What are the main ingredients in Ostrich Fillet on Toasty Korma?
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
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?
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
How many calories does Ostrich Fillet on Toasty Korma have?
831 calories
How much fat content does Ostrich Fillet on Toasty Korma have?
grams
Woolies Products in this dish
