Oh how I love a winter warmer like this recipe. It was created with a hearty spicy healthy view. Add a bit of this and a bit of that and it turned out to be just delish!  We like to serve it with a fresh mint, finely chopped cucumber and zesty lemon yoghurt. Nutritious, sustaining, and low sugar.

Ingredients:

  • 1 kilo beef, chuck steak
  • 1 brown onion finely chopped
  • 1 TBS extra virgin olive oil or coconut oil
  • 2 cloves garlic, minced
  • 1 heaped TSP ground coriander
  • 1 heaped TSP ground cumin
  • 1 TSP garam marsala
  • 2 star anise
  • 1 TSP dried chilli flakes (optional)
  • 1/2 cup passata or tin tomatoes (chopped)
  • 1 can chickpeas
  • 1/4 bunch kale
  • 750 mls homemade chicken stock
  • 1/4 TSP freshly cracked black pepper
  • 1/4 TSP sea salt to taste

Method:

  • Heat oil in a saucepan large enough to cook the curry.
  • Brown onion and garlic, then add the meat and brown.
  • Add all the spices to the meat to coat and slightly toast, smelling the aroma.
  • Add the tomatoes, stock and stir to combine all ingredients.
  • Bring to the boil and then reduce the heat to simmer. Cover with a lid and cook for 1 hour or until meat is tender.
  • Once cooked, add the chickpeas and the kale and stir through the curry. Cover and cook for another 10 minutes.
  • Season to taste and serve with minty yoghurt.

Recipe by Mel Clark, Food Envy Catering: Instagram at @foodenvyoz

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