The kids have gone back to school today. Six weeks of not-enough-sunshine has come to an end, and they marched off to class looking so smart and excited!
I’m now trying to get back to my usual work routine, but it seems so strange writing this with no Phineas and Ferb on in the background.
No kids performing made-up shows.
The cats are sleeping – rather than being dressing in dolls clothes.
No trail of crumbs leading from the fridge to every other room in the house.
I thought I was looking forward to the peace, but I’m not so sure now.
Let’s talk about this curry before I start blubbing all over my keyboard.
It’s hot, tasty and healthy! It’s also syn-free on Slimming World! You might have seen in my last post that I joined Slimming World last week. I had my first ‘weigh-in’ on Monday and managed a 5lb weight loss yay!
There were a few miserable moments during the week – like a 15km family bike ride that concluded with the eating of an apple and a nectarine – instead of a chip-laden pub lunch. Also the visit to a stately home & garden wasn’t quite as much fun with a small cereal bar – instead of a big slice of cake and a creamy coffee.
On the whole it’s been pretty good though. Meals like this curry and the chicken pasta dish I posted on Monday have been a success. We’ve also enjoyed steak, jacket spuds and homemade soups.
There was a bit of a slip yesterday – my brother-in-laws birthday involved a meal out and some gorgeous lemon drizzle cake. I made sure I was extra good all day though, so I don’t think I did too much damage.
I’ve also got my cousin’s wedding on Sunday, so I’ll need to refrain from eating 20 profiteroles……
I’m sure one or two will be ok though. I’ll just have to dance them off 🙂
- Beef and marinade:
- 150ml (1/2 cup + 2 tbsp) fat-free Greek yogurt
- 1 tsp salt
- 1kg (2.2lbs) lean braising/casserole steak, cut into small chunks
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 10 sprays Frylight spray
- 1 large onion
- 2 tablespoons ground coriander
- 1.5 tablespoon ground cumin
- 6 cardamom pods (sew them onto a piece of thread to keep them together - makes it easier to fish them out later)
- 1 teaspoon turmeric
- 2 tsp garam masala
- ½ teaspoon freshly ground black pepper
- 4 dried whole chillies
- 1 fresh green chilli, finely chopped
- 3 garlic cloves, crushed
- 1 thumb-sized piece of ginger – peeled and minced
- 2 tablespoons tomato paste
- 2 cups beef stock (water plus 2 stock cubes or 2 tsp bouillon for gluten free is fine)
- 1 x 400g (14oz) tin chopped tomatoes
- Juice of 1 lemon
- Serve with:
- Boiled basmati rice (235g cooked/75g dry rice per person)
- Fresh coriander
- Place the beef and marinade ingredients into a medium sized bowl and mix together until everything is combined. I like to use my hands to massage the yogurt into the beef. Cover with plastic wrap and place in the fridge to marinade for 1-2 hours (or overnight).
- Place a large frying pan (or the inside of your slow-cooker if it can be used on the hob) over a high heat and spray with the frylight. Add in the beef and cook for 5-6 minutes until sealed. You'll probably notice watery liquid coming off the beef and marinade as you cook. Drain off most of it (otherwise you'll just be boiling the beef). It's fine to leave a little in there though.
- Once the beef is sealed, add in the onion and turn the heat down to medium. Stir and cook for 4-5 minutes until the onion starts to soften.
- Add in the coriander, cumin, cardamom, turmeric, garam masala, black pepper, whole and chopped chillies, garlic and ginger. Cook for 3-4 minutes, stirring a few times until the spices start to release their aroma.
- Stir in the tomato paste, stock, chopped tomatoes and lemon juice. Bring to a simmer, then transfer to your slow cooked and cook on high for 3-4 hours or low for 5-6 hours.
- Once cooked, test and add salt and pepper if required. Serve over rice with some freshly chopped coriander.
Grate ¼ of a cucumber, squeeze out the excess juice and add to 3 tbsp fat-free Greek yogurt, a good pinch of salt and a small handful of chopped mint leaves. Stir and serve.
I also like to serve this with a chopped tomato and onion salad:
Chop 10 cherry tomatoes into eighths. Chop ¼ small white onion finely. Mix together with a small handful of chopped, fresh coriander.
Nutritional info from Calorie count based on 6 servings without rice (add 274 cals per serving for rice – based on 75g dry/235g cooked rice per person)