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- Thread starter StaceyUK
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bilsat
Really likes to cook
Todays Dinner, Beef Curry, on a bed of rice......................
Pete’s Beef Curry
Serves 4
Ingredients
1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak
1 onion, finely chopped
1tsp “Very Lazy” Garlic
1tsp “Very Lazy” Ginger
1tsp “Very Lazy” Chilli
½tsp asafoetida powder*Schultz spices
½tsp fenugreek powder * Schultz spices
1tsp cumin seeds
1tsp cumin powder
1tsp coriander
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice
Salt and Pepper to taste
Method
Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper.
Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.
Serve on a bed of rice.
Pete’s Beef Curry
Serves 4
Ingredients
1tsp olive oil (2 syn/4= 0.5syn per person)
450g beef stewing steak
1 onion, finely chopped
1tsp “Very Lazy” Garlic
1tsp “Very Lazy” Ginger
1tsp “Very Lazy” Chilli
½tsp asafoetida powder*Schultz spices
½tsp fenugreek powder * Schultz spices
1tsp cumin seeds
1tsp cumin powder
1tsp coriander
1tsp turmeric
1tsp garam masala
2tsp curry powder (for a hotter curry use up to 2tbsp)
1 (400g) tin chopped tomatoes
Knorr Dark beef stock pot mixed with 200mL water
225g long grain rice
Salt and Pepper to taste
Method
Put the olive oil in a frying pan over medium heat, and add the ground seeds and asafoetida powder, cook for 2 mins to allow the oils to come out, add beef cut into 25mm chunks and brown on all sides. Remove from pan, reserving juices with the beef stock, and season with salt and pepper.
Cook the onions until transparent then add the garlic, ginger and chilli, cook for 2 mins, until tender, and season with the cumin, coriander, curry powder & turmeric. Mix in the chopped tomatoes.
Return the beef to the frying pan. Add stock and the fenugreek powder.
Reduce the heat to a simmer and cook for 50-60 mins with a lid on the saucepan until the meat is tender.
5 mins before serving add the garam masala.
Serve on a bed of rice.
mavis1988
Full Member
Last night's supper.................
Stuffed Potato skins with beans & Egg
(each potato stuffed with smoked bacon & cheese with spices)
I know this is probs a stupid question but is this a green day? looks delish
It would be a perfect green meal. Just use your healthy extra for the bacon or use quorn instead.
Sofartogo!
Silver Member
I can't see it being ee because there isn't a third superfree? I don't do ee much though so maybe I'm not the right person to comment! X
*Emsie*
Gold Member
bilsat
Really likes to cook
I always have a side bowl of salad and 2-3fruit as well with all dinner's & supper's
Todays soup!............
Pete’s Butternut Squash & Carrot Soup
Serves 4
Ingredients
1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds.
1 Knorr Vegetable stock pot made into 1Ltr stock
1 Knorr Herb stock pot
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
1 Garlic clove
Method
Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.
Season with salt & pepper.
Todays soup!............
Pete’s Butternut Squash & Carrot Soup
Serves 4
Ingredients
1 Medium size Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds.
1 Knorr Vegetable stock pot made into 1Ltr stock
1 Knorr Herb stock pot
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
1 Garlic clove
Method
Spray a frying pan with Fry Light, cook the onion garlic & celery until soft, add the cut butternut squash, along with the carrot bring to the boil, add the herb stock and then simmer for 30-40 mins until everything is soft. Remove from the heat and blitz with a hand blender.
Season with salt & pepper.
