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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Tender slow-cooked beef and kumara curry. A high fibre winter warmer packed with flavour.
1 In a large non-stick frying pan heat half of the oil over high. Cook steak, turning, for 2–3 minutes, or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
2 In the same pan, heat remaining oil over medium. Add onion, carrot and lemongrass. Cook, stirring occasionally, for 2–3 minutes, or until softened. Add curry paste and cook, stirring, for 2 minutes, or until fragrant. Add coconut milk, tomatoes and ½ cup water, and bring to a boil. Transfer to slow cooker.
3 Cook, covered, on high for 3–4 hours (or low for 6–8 hours) adding kumara in the last 30 minutes of cooking time. Add lime juice to taste.
4 Serve curry with cauliflower rice and steamed green beans. Garnish with fresh coriander.
Make it gluten free: Check curry paste is gluten free.
Make it vegan: Substitute beef with cubed tofu. Omit step 1. Check Massaman paste is vegan.
To freeze
At the end of step 3, place curry in containers and set aside to cool completely. Once cool, cover and freeze. Remove from freezer the night before you wish to serve and allow to thaw in fridge. Reheat in saucepan over medium, or microwave until warmed through. If you don’t have a slow cooker, at the end of step 2 transfer curry into a large ovenproof casserole dish. Cover and cook at 160ºC for 2 hours, or until beef is tender. The curry can be placed into 6 x 250ml (1–cup) ovenproof baking dishes and topped with a round of reduced-fat shortcrust pastry to make pies. Cover and freeze until ready to cook.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 488 cal
Kilojoules 2040 kJ
Total fat 22 g
Saturated fat 7 g
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