eCook Meal
Ostrich Fillet on Toasty Korma
with chickpeas, butternut & coconut raita
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R365.72
for 4 servings · R91.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Coconut Yoghurt needs 120 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Korma Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chickpeas, Coconut Milk, Coconut Yoghurt, Cucumber, Fresh Coriander, Ginger, Onion, Ostrich, Ostrich Steak, Poppadom, 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?
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. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. 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. 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 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.
What should be prepared from my kitchen to make Ostrich Fillet on Toasty Korma?
Butternut, Chickpeas, Coconut Milk, Coconut Yoghurt, Cucumber, Fresh Coriander, Ginger, Onion, Ostrich, Ostrich Steak, Poppadom, 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