Cashew Turmeric Beef Curry

Cashew Beef with coconut and turmeric curry.

 

I love a good creamy curry, especially on a Summer’s evening, teamed with a cold beer.

Being a Nutritionist, I am always thinking of ways to add extra nutrients into my diet and for others.

In this recipe I decided to use cashew spread, as it’s a great high protein nut spread, full of good essential fatty acids.

We don’t make essential fatty acids, they are gained through our diet and necessary for hormone production, good immunity, brain health and healthy skin.

Turmeric is a great natural anti-inflammatory, good for pain relief, digestive upsets, joint pain, arthritis and so on.

This recipe is very easy to make and has great flavour and nourishment.

It is a mild flavour; you can add extra chilli or spice if you like more bite!

 

Recipe

Serves 4

 

250g Bellingen Diced Beef

½ a red capsicum sliced finely

½ a green capsicum sliced finely

1 bunch of broccolini, finely sliced.

1 small chilli finely chopped.

1 x 3cm piece of ginger finely chopped.

1 garlic finely chopped.

2 tsp of ground turmeric

1 tsp of ground cumin

1 tsp of curry powder

½ cup of cashew spread

¼ cup of roasted cashews

1 small onion finely chopped.

1 tablespoon of peanut oil

pepper and salt to taste.

1 lime quartered.

1 can of coconut cream

1 cup of basmati rice

1.5 cups of filtered water

 

Method.

1. Place the rice and water into a medium sized saucepan and cover with a lid.
2. Allow to bring to the boil and then turn down low and cook for 20 minutes, while you make a start on the beef curry.
3. Leave the beef out of the fridge, dry the meat with baking paper or paper towel.
4. Season with salt and pepper.
5. Heat the oil in a large fry pan on medium heat, sauté the ginger, garlic, and chilli, then add the a few pieces of meat at a time to sear.
6. Repeat the process and remove the meat after a few minutes.
7. Add a little more peanut oil to the fry pan, sauté the capsicums and broccolini.
8. Add the turmeric, curry powder and cumin powder. Then add the cashew spread and the coconut cream, stirring quickly increase the heat a little.
9. Add the beef, cover, and reduce the heat to a slow simmer, to avoid the beef getting tough.
10. Finally add the lime juice and extra salt and pepper.
11. Slowly simmer for 15 to 20 minutes.
12. Then serve over the cooked rice and garnish with roasted cashews, chilli, and your favourite beer.