Let’s heat things up in the kitchen with this gorgeous curry, which pleasantly warms up the palate with a NOMU Indian Rub-based curry spice. These aromatics permeate through the coconut milk, tomato passata, & ginger sauce, coating browned ostrich strips, plump peas & earthy spinach. Served with jasmine rice.
Spicy Tomato Ostrich Curry & Rice
Spicy Tomato Ostrich Curry & Rice
with peas & spinach
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Coconut Milk
- Curry Spice
- Fresh Ginger
- Jasmine Rice
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Peas
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the grated ginger, the curry spice, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the coconut milk, and 50ml of water. Gently simmer until thickening, 8-10 minutes. In the final 2-3 minutes, mix in the rinsed Spinach, the browned Ostrich and the peas. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the rice and spoon over the saucy Ostrich. Well done, Chef!
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the grated ginger, the curry spice, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the coconut milk, and 100ml of water. Gently simmer until thickening, 8-10 minutes. In the final 2-3 minutes, mix in the rinsed Spinach, the browned Ostrich and the peas. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the rice and spoon over the saucy Ostrich. Well done, Chef!
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Add the grated ginger, the curry spice, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the coconut milk, and 150ml of water. Gently simmer until thickening, 8-10 minutes. In the final 3-4 minutes, mix in the rinsed Spinach, the browned Ostrich and the peas. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the rice and spoon over the saucy Ostrich. Well done, Chef!
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Add the grated ginger, the curry spice, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the coconut milk, and 200ml of water. Gently simmer until thickening, 8-10 minutes. In the final 3-4 minutes, mix in the rinsed Spinach, the browned Ostrich and the peas. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the rice and spoon over the saucy Ostrich. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Spicy Tomato Ostrich Curry & Rice?
The preparation time for Spicy Tomato Ostrich Curry & Rice with peas & spinach is between 25 and 45 minutes.
What is the total time required to make Spicy Tomato Ostrich Curry & Rice with peas & spinach?
The total time required to make Spicy Tomato Ostrich Curry & Rice with peas & spinach is between 30 and 50 minutes.
How many servings does Spicy Tomato Ostrich Curry & Rice provide?
4 servings
What are the main ingredients in Spicy Tomato Ostrich Curry & Rice?
Coconut Milk, Curry Spice, Fresh Ginger, Jasmine Rice, Onion, Onions, Ostrich, Ostrich Chunks, Peas, Spinach, Tomato Passata
What is the nutritional information of Spicy Tomato Ostrich Curry & Rice?
Calories: 784, Carbs: 100 grams, Fat: grams, Protein: 41.8 grams, Sugar: 12.8 grams, Salt: 877 grams
How do I prepare Spicy Tomato Ostrich Curry & Rice?
SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the grated ginger, the curry spice, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the coconut milk, and 100ml of water. Gently simmer until thickening, 8-10 minutes. In the final 2-3 minutes, mix in the rinsed spinach, the browned ostrich and the peas. Remove from the heat, add a sweetener (to taste), and season. DINNER IS READY: Dish up the rice and spoon over the saucy ostrich. Well done, Chef! OSTRICH: Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Spicy Tomato Ostrich Curry & Rice?
Coconut Milk, Curry Spice, Fresh Ginger, Jasmine Rice, Onion, Onions, Ostrich, Ostrich Chunks, Peas, Spinach, Tomato Passata
How many calories does Spicy Tomato Ostrich Curry & Rice have?
784 calories
How much fat content does Spicy Tomato Ostrich Curry & Rice have?
grams
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