» Beef Recipes » Beef & Pea Curry

Beef & Pea Curry

(Serves 2)

Ingredients

• 7.5 Oz Beef fillets, chopped into ½ inch strips
• 1 Small onion, finely diced
• ½ Medium eggplant, chopped into ½ inch by 1 inch pieces
• 4 Medium mushrooms, finely sliced
• 1 Cup of peas
• 2 Tablespoons fat free ricotta cheese
• 1 Clove of garlic, crushed
• ½ Tablespoon of curry powder
• 1 Teaspoon of ginger paste
• ½ Teaspoon turmeric
• 1 Tablespoon of olive oil
• ½ Cup warm water
• Salt to season

Method

1. Heat oil in a medium pan on medium heat.
2. Add the beef, onion, garlic and eggplant and toast stirring occasionally until the eggplant is half soft.
3. Add the mushrooms and peas, combine and toast until the mushrooms are golden.
4. While the beef and vegetables are cooking, to a small bowl add the ricotta, water, ginger, curry powder and turmeric and combine well to make a sauce (if sauce is too thick, add another ¼ cup of water).
5. Once the mushrooms are golden add the sauce and combine well. Season with a pinch of salt, then taste the sauce and adjust seasoning if required.
6. Reduce heat to low to medium and simmer until sauce has thickened to desired consistency.
7. Serve with Cauliflower & Leek Rice

Cauliflower & Leek Rice

Ingredients

• 3 Cups of grated cauliflower
• 1 Cup of finely chopped leek
• 3 Medium mushrooms, chopped in half and finely diced
• 1 Clove of garlic, crushed
• Pinch of salt and pepper for seasoning
• 1 Teaspoon of olive oil

Method

1. Heat the oil in a medium fry pan on medium heat.
2. Add the leeks and garlic, combine and then toast for 2-3 minutes.
3. Add the cauliflower, mushrooms salt and pepper and combine. Toast until cauliflower is just golden. Taste for seasoning and adjust if necessary.
4. Serve as a side dish.

Tips

• Chicken or tofu may be used if preferred