Get ready for a yummy kick of flavour with this spicy number. Notes of rich, zingy tomato, fried garlic & warming Indian spices come together in this memorable ostrich curry. The heat is balanced with a cooling raita & fresh sambal on the side. So, grab a crispy poppadom and start scooping!
Spicy Ostrich Vindaloo
Spicy Ostrich Vindaloo
with a poppadom, raita & cashew nuts
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Cashew Nuts
- Free-range Ostrich Chunks
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Poppadom
- Poppadoms
- Raita
- Spice & All Things Nice Durban Curry Paste
- Tomato
- Tomato Passata
- Tomatoes
- Vindaloo Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 2-3 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and the Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 10-15 minutes. Add a sweetener and seasoning.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over 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.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 2-3 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and the Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 10-15 minutes. Add a sweetener and seasoning.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over 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.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 6-7 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and the Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 15-20 minutes. Add a sweetener and seasoning.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over 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.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 6-7 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and the Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 600ml of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 15-20 minutes. Add a sweetener and seasoning.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over 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.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
Frequently Asked Questions
What is the preparation time for Spicy Ostrich Vindaloo?
The preparation time for Spicy Ostrich Vindaloo with a poppadom, raita & cashew nuts is between 20 and 45 minutes.
What is the total time required to make Spicy Ostrich Vindaloo with a poppadom, raita & cashew nuts?
The total time required to make Spicy Ostrich Vindaloo with a poppadom, raita & cashew nuts is between 40 and 60 minutes.
How many servings does Spicy Ostrich Vindaloo provide?
4 servings
What are the main ingredients in Spicy Ostrich Vindaloo?
Carrot, Cashew Nuts, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Poppadom, Poppadoms, Raita, Spice & All Things Nice Durban Curry Paste, Tomato, Tomato Passata, Tomatoes, Vindaloo Spice
What is the nutritional information of Spicy Ostrich Vindaloo?
Calories: 506, Carbs: 47 grams, Fat: grams, Protein: 44.8 grams, Sugar: 20.9 grams, Salt: 1574 grams
How do I prepare Spicy Ostrich Vindaloo?
TIME FOR A TOAST: Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. SPICE & ALL THINGS NICE: When the onion and the carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 10-15 minutes. Add a sweetener and seasoning. SENSATIONAL SAMBAL: While the curry is simmering, place the diced tomato, the remaining onion (to taste), the grated carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside. POPPING POPS: Place a clean pan over 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. EAT IT UP: Bowl up the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the toasted cashews and there you have it! FRAGRANT FRY-UP: Return the pot to medium-high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 2-3 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
What should be prepared from my kitchen to make Spicy Ostrich Vindaloo?
Carrot, Cashew Nuts, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Poppadom, Poppadoms, Raita, Spice & All Things Nice Durban Curry Paste, Tomato, Tomato Passata, Tomatoes, Vindaloo Spice
How many calories does Spicy Ostrich Vindaloo have?
506 calories
How much fat content does Spicy Ostrich Vindaloo have?
grams
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