Spicy Tomato Ostrich Curry & Rice

Name: Spicy Tomato Ostrich Curry & Rice
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Coconut Milk; Curry Spice; Fresh Ginger; Jasmine Rice; Onion; Onions; Ostrich; Ostrich Chunks; Peas; Spinach; Tomato Passata

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

with peas & spinach

4.8

37 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Spicy Tomato Ostrich Curry & Rice

Serves 1

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!

Jasmine Rice - 100ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 150g
Onion - 1
Fresh Ginger - 10g
Curry Spice - 15ml
Tomato Passata - 50ml
Coconut Milk - 50ml
Spinach - 20g
Peas - 40g

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Serves 2

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!

Jasmine Rice - 200ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 300g
Onion - 1
Fresh Ginger - 20g
Curry Spice - 30ml
Tomato Passata - 100ml
Coconut Milk - 100ml
Spinach - 40g
Peas - 80g

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Serves 3

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!

Jasmine Rice - 300ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 450g
Onions - 2
Fresh Ginger - 30
Curry Spice - 45ml
Tomato Passata - 150ml
Coconut Milk - 150ml
Spinach - 60g
Peas - 120g

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Serves 4

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!

Jasmine Rice - 400ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 600g
Onions - 2
Fresh Ginger - 40g
Curry Spice - 60ml
Tomato Passata - 200ml
Coconut Milk - 200ml
Spinach - 80g
Peas - 160g

Download the Recipe

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.