Celebrate Indian Republic Day with a curry that is a delight for the senses. Not only is there a gorgeous golden mild curry powder to keep you warm, we’ve also thrown in fresh ginger, chilli and coriander to really deliver big, bold flavours. Tuck in and toast to the country from which we draw endless culinary inspiration.
/ serving 2 people
/ serving 2 people
baby spinach leaves
To prepare the ingredients, thinly slice the red onion. Peel and finely grate the ginger, and deseed and finely chop the birdseye chilli. Pick the coriander leaves for garnish.
In a small bowl combine the mild curry powder and half of the olive oil to form a paste.
Heat the remaining oil in a deep frying pan over a medium-high heat. Add the rump steak and cook for 3 minutes on each side, or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Rest for at least 5 minutes.
In the same pan heat a dash of oil over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Crumble the beef stock cube into a jug of the hot water and add to the pan with the tomato paste. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the sauce has thickened.
Meanwhile, place the jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and the water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water is absorbed.
Slice the beef into cubes. Return to the pan with the resting meat juices and the baby spinach. Simmer for 1-2 minutes, or until heated through. Remove from the heat and stir through half of the yoghurt. Serve with the rice, a dollop of the remaining yoghurt and the coriander leaves.