Inspired by the winter chill and the reality of living in a cottage that must have been built in times before insulation, This Little Pig has been coming up with some cracker curries. Whilst This Little Pig is hovering over bubbling pots and gobbling up curries in the effort to keep warm, Paisley the Greyhound has taken to his new doona 'like a pig to mud' and is probably the warmest occupant of the Little Pig test kitchen.
The curry in discussion today, which has been fondly christened, a ‘Kurry Kooked by Katherine’ has all the makings of a warm and hearty meal. Tender beef pieces falling apart into a fragrant coconut infused sauce, with a splash of fluffy rice and a glorious crunchy poppadum or two to seal the deal. Dip your trotter into this warming dish when you have a pile of piglets turning up at your door that you need to impress, but have no time to be stressed. (This Little Pig is a rhyming Pig)!
Beef Coconut Curry (aka. Kurry Kooked by Katherine).
Feeds: 4 Hungry Piglets
Prep Time: 15 Mins. Cooking Time: 10 Mins + 2 Hrs Simmering.
Ingredients for Fabulous Curry:
500g x Chuck Steak Diced
1 x 400ml Tin Coconut Milk
1 x 400g Tin Whole Peeled Tomatoes
1 x Brown Onion
5 x Garlic Cloves (Australian thanks piglets)
2 x Cups White Rice
5 x Cardamom pods
8 x Poppadum’s
1 x Tbs Gourmet Stock
5 x Button Mushrooms
½ x Butternut Pumpkin
2 x Tbs Vegetable Oil
Ingredients for Spice Mix:
1 x Tbs Chilli Flakes (or to taste)
1 x Tbs Tumeric
1 x Tbs Curry Powder
1 x Tbs Garam Masala
1 x Tbs Ground Ginger
1 x Tbs Paprika
1 x Tbs Ground Coriander
How to Make Fabulous Curry & Impress Millions:
- Finely dice garlic & brown onion.
- Chop mushrooms into quarters & cut butternut pumpkin into 2 cm squares.
- Heat a large pot or heavy-set casserole dish on a high heat.
- Pour in spices and dry roast until fragrant and hot, stirring constantly.
- Add in your vegetable oil and once bubbling drop in your meat.
- Brown your meat on all sides lightly and add in your onion.
- Stir constantly until onion is starting to soften, now pop in your pumpkin pieces.
- Coat your pumpkin with the spices and oil, then pour in your tomatoes, gourmet stock & ½ a cup of water.
- Mix through and once heated and bubbling, stir in your coconut milk & mushrooms.
- Bring to the boil and let it cook for 5 minutes, stirring occasionally.
- Reduce heat to low, pop on the lid & continue to simmer for up to 2 hours or until the meat is starting to fall apart and the pumpkin has dissolved into the curry. Stir occasionally.
The Extras To Serve:
- Just before your curry is ready, bring a pot of 4 cups of water to the boil, pour in your rice and 5 crushed cardamom pods and pop on the lid.
- Cook until all the water has been absorbed, stirring occasionally. Fluffy rice ahoy!
- Place your poppadum’s into the microwave for 1 min or until cooked through and crunchy.
- Serve your curry with fragrant rice, crunchy poppadum’s and a dollop of natural yoghurt if you need. Oooh that’s warming! Oink!