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!
Jasmine Rice - 100ml
Ostrich Chunks - 150g
Onion - 1
Fresh Ginger - 10g
Curry Spice - 15ml
Tomato Passata - 50ml
Coconut Milk - 50ml
Spinach - 20g
Peas - 40g
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 Chunks - 300g
Onion - 1
Fresh Ginger - 20g
Curry Spice - 30ml
Tomato Passata - 100ml
Coconut Milk - 100ml
Spinach - 40g
Peas - 80g
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 Chunks - 450g
Onions - 2
Fresh Ginger - 30
Curry Spice - 45ml
Tomato Passata - 150ml
Coconut Milk - 150ml
Spinach - 60g
Peas - 120g
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 Chunks - 600g
Onions - 2
Fresh Ginger - 40g
Curry Spice - 60ml
Tomato Passata - 200ml
Coconut Milk - 200ml
Spinach - 80g
Peas - 160g
Woolies Products in this dish
