15 Minute Monday – Speedy Massaman Beef Curry

Fast and tasty – this speedy massaman beef captures the same spicy, creamy coconut flavours of a slow cooked curry. 

Ingredients

  • 1 tbs peanut oil
  • 1 large brown onion – halved and sliced
  • 2 cloves of garlic – diced
  • 1 medium red chilli – seeds removed and diced
  • 600g beef rump steak – cut into thin strip
  • 150g massaman curry paste
  • 1 tsp of sesame oil
  • 1 tbs of raw sugar
  • 1 tbs of soy sauce
  • 1 tbs fish sauce
  • 1 red capsicum – cut into thin strips
  • 1 medium head of broccoli – cut into florettes
  • 125ml light coconut milk
  • 50ml of water
  • Steamed rice and fresh coiander leaves – to serve

Method

  1. Heat 1/2 the peanut oil in a wok over a medium heat. Add the onion, garlic and chilli, stir until fragrant and translucent.
  2. Add the beef in batches to brown.
  3. Add the remaining peanut oil, sesame oil and curry paste, stir until fragrant – this will take about 1 minute.
  4. Return the beef and add the sugar, fish sauce and soy sauce. Stir until well coated.
  5. Add the capsicum, broccoli, water and coconut milk. Bring to the simmer and leave to boil for five minutes – this will allow time for the sauce to thicken and vegetables to soften.
  6. Serve with steamed rice and fresh coriander leaves.

Enjoy!

Sweet Potato, Carrot, Leek and Pumpkin Soup

photo

With the morning hovering below zero in Young it has been hard to drag myself out of bed of a morning and when I manage to I am normally greeted by my over enthusiastic dog, coffee and peanut butter toast. While going through the usual morning procrastination about get out of my dressing gown, brushing my hair and plying my face with make-up the other morning. I decided it was simply imperative that I make a soup to greet me when I came home for lunch; and, boy am I glad I did.

Arriving home, the smell of delicious soup filled the air. I hurried over to my slow cooker, lifted the lid and knew I was in some kind of soup heaven. So, in summary I suggest that you make this soup for lunch or dinner. You can have everything in the slow cooker and ready to go in under five minutes – yes, I know, it’s crazy quick to prepare. And, if you leave it long enough everything will have collapsed so much that you don’t even need to blend it.

Ingredients

  • 1 sweet potato or yam for our friends from the U S of A
  • 2 large carrots
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 leek, white part only
  • 1 cup of dried yellow split peas, rinsed
  • 1/2 a butternut pumpkin – I use butternuts as I find them to have a creamier more subtle flavour but feel free to use whichever variety you have on hand.
  • 2L chicken or vegetable stock – if you use the vegetable you’ll have a lovely vegan soup
  • 2 sprigs of rosemary
  • 2 tsp of mixed dried italian herbs
  • 2 tsp of dried ground oregano
  • 2 bay leaves
  • Salt and pepper to taste

Method

  1. Peel the pumpkin and sweet potato.
  2. Cut all vegetables and split peas into chunks and place in slow cooker.
  3. Add all spices and stock.
  4. Place slow cooker on HIGH if you would like the soup ready in around 3-4 hours or on LOW if you would like it ready in 5-6 hours or more.
  5. Cover and let cook!
  6. Uncover – remove rosemary stalks and bay leaves. Taste and add any additional seasoning needed.
  7. If you would like the soup to be free of chunks use a stick blender or blender to blend until smooth in batches.
  8. Serve in a bowl as is or with sour cream.

Tip: if you’d like to give this soup a twist add in a tin of Coconut Milk at the end, stir through and top with coriander leaves.

Enjoy!