Name: Madras beef curry with cauliflower rice
Prep time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 1/2 tablespoons Ground Coriander; 3 teaspoons Ground cumin; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon ground turmeric; 1/2 teaspoon chilli powder; 1/4 teaspoon Ground Cardamom; 1/4 teaspoon Ground black pepper; 2 tablespoons Rice vinegar; 1 1/2 tablespoons Extra virgin olive oil; 600 grams rump steak cut into 2cm cubes; 1/2 small onion finely chopped; 2 cloves Garlic crushed; 1 2cm piece Fresh ginger peeled and grated; 50 grams Tomato paste; 1 cup Beef stock; 150 grams Mushrooms trimmed and halved; 300 grams Fresh Spinach; 130 grams Cauliflower cut into small florets; 300 grams Broccoli Florets; 40 grams flaked almonds; 2 cups watercress sprigs; 2 Tomatoes finely diced; 2 teaspoons Red onion finely diced; 1/3 cup Fresh Coriander roughly chopped; 1/2 teaspoon cumin seeds toasted; 1 squeeze Lime Juice

by Cremin

Low carb version

Source: CSIRO Low Carb Diet book

INGREDIENTS

1 1/2 tablespoons Ground Coriander
3 teaspoons Ground cumin
1/2 teaspoon brown mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/4 teaspoon Ground Cardamom
1/4 teaspoon Ground black pepper
2 tablespoons Rice vinegar
1 1/2 tablespoons Extra virgin olive oil
600 grams rump steak ; cut into 2cm cubes
1/2 small onion ; finely chopped
2 cloves Garlic ; crushed
1 2cm piece Fresh ginger ; peeled and grated
50 grams Tomato paste
1 cup Beef stock
150 grams Mushrooms ; trimmed and halved
300 grams Fresh Spinach
130 grams Cauliflower ; cut into small florets
300 grams Broccoli Florets
40 grams flaked almonds
2 cups watercress sprigs
2 Tomatoes ; finely diced
2 teaspoons Red onion ; finely diced
1/3 cup Fresh Coriander ; roughly chopped
1/2 teaspoon cumin seeds ; toasted
1 squeeze Lime Juice

Servings

INSTRUCTIONS

Place the ground coriander, cumin, mustard seeds, turmeric, chilli powder, cardomom and pepper in a small bowl and stir to mix well. Stir in 1 1/2 tablespoons of the vinegar to form a paste and set aside.

Heat half of the olive oil in an enamelled cast-iron casserole dish over medium heat, then add the beef and cook, stirring, for 3-4 minutes or until browned all over. Transfer to a heatproof bowl. Add the onion, garlic and ginger to the dish and cook, stirrnig, for 4 minutes or until softened and translucent. Add the spice paste and cook, stirring for 2 minutes or until fragrant, then stir in the remaining vinegar. Return the beef to the dish, add the tomato paste and stir to coat the beef in the spice and tomato paste. Add the stock and 1/2 cup of water and bring to the boil, then cover and simmer over low heat for 45-55 minutes or until the beef is tender.

Meanwhile, heat the remaining olive oil in a frying pan over medium heat, add the mushrooms and cook, stirring for 4-5 minutes or until browned all over. Transfer to the dish to cook with the beef; add a little water if a thinner sauce is preferred. When the beef is tender, stir in the spinach leaves until wilted.

Meanwhile, to make the cauliflower and broccoli 'rice', working in batches if necessary, place the cauliflower and broccoli in a food processor and process until finely chopped and resembling rice grains. About 10 minutes before serving the curry, heat a heavy-based non-stick frying pan over medium heat and spray with olive oil. Add the cauliflower and broccoli 'rice' and cook, stirring for 5 minutes or until warmed through. Cover and keep warm. Stir in the flaked almonds just before serving.

To make the relish, place the watercress, tomato, onion and coriander leaves in a bowl and mix to combine. Add the cumin seeds and lime juice to taste and mix to coat.

NOTES

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Madras beef curry with cauliflower rice

1 1/2 tablespoons Ground Coriander 
3 teaspoons Ground cumin 
1/2 teaspoon brown mustard seeds 
1/2 teaspoon ground turmeric 
1/2 teaspoon chilli powder 
1/4 teaspoon Ground Cardamom 
1/4 teaspoon Ground black pepper 
2 tablespoons Rice vinegar 
1 1/2 tablespoons Extra virgin olive oil 
600 grams rump steak cut into 2cm cubes
1/2 small onion finely chopped
2 cloves Garlic crushed
1 2cm piece Fresh ginger peeled and grated
50 grams Tomato paste 
1 cup Beef stock 
150 grams Mushrooms trimmed and halved
300 grams Fresh Spinach 
130 grams Cauliflower cut into small florets
300 grams Broccoli Florets 
40 grams flaked almonds 
2 cups watercress sprigs 
2  Tomatoes finely diced
2 teaspoons Red onion finely diced
1/3 cup Fresh Coriander roughly chopped
1/2 teaspoon cumin seeds toasted
1 squeeze Lime Juice

To make the relish, place the watercress, tomato, onion and coriander leaves in a bowl and mix to combine. Add the cumin seeds and lime juice to taste and mix to coat.

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Nutrition

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Serving Size: 1 Serving (730g)
Recipe Makes: 4 Servings

Calories: 494
Calories from Fat: 237 (48%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2.5g
Cholesterol 87mg		27 %
Sodium 674.4mg		23 %
Potassium 2195.7mg		58 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 7.6g	31 %
	Sugars, other 14.7g
Protein 45.8g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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