Wednesday, January 31, 2018

Baked Curried Beef and Rice

Apparently I have been cooking too many curries lately.... this was a sad statement to be told.  Who in there right mind cannot have enough curry?  Further discussion led me to two decisions.  The first being my experimenting with making curry paste from scratch is not satisfying the kids and has possibly made me a little obsessive.  Or two I am not cooking enough Butter Chicken - a curry that they would all happily eat every day!!!  I think it's the later for sure but sadly I do think it's the fist reason.

Looking for a weeknight wonder, I came across this recipe which didn't involve making a curry paste but did however have the curry in the name.  Was I game to serve it up?  Hell yes.

Such an easy dish to make and really took no time at all.  Pop in the oven and voila you have a rice bake that had an Indian style flavour which not surprisingly they all loved. This curry was more a spicy tomato flavour than that of an authentic curry but due to the spices used it was very enjoyable and not that "Plain Jane"  Saying that it was quite mild curry so very kid friendly.  I added some carrots and capiscum to bulk it out and add extra vegetables.

Another perfect weeknight wonder.......



Baked Curried Beef and Rice
(Recipe adapted from Weight Watchers Australia)

Serves: 6
SmartPoints per Serve: 7

cooking spray
2 teaspoons olive oil
1 medium brown onion, finely chopped
500 grams lean beef mince
2 cloves fresh garlic, crushed
1 teaspoon dried saffron
3 teaspoons curry powder, mild
2 teaspoons ground all spice
2 tablespoons tomato paste
1 x 400gram can diced tomatoes
1 1/2 cups beef stock
2 carrots, diced
1 red capsicum, diced
2/3 cup frozen peas, boiled
150 grams Basmati rice
2 medium eggs, lightly beaten
salt
freshly ground black pepper

Preheat oven to 180 degrees Celcius.

Lightly spray a large casserole dish with cooking spray.

Heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. 

Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. 

Add garlic, saffron, curry powder and allspice and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.

Add tomatoes, beef stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens slightly. Stir in peas.  Remove from heat.

Meanwhile, place rice in a medium saucepan. Cover well with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until rice is almost tender (you still want a little firmness). Drain.

Add rice to beef mixture. Stir to combine. Season with salt and pepper. Stir in egg. 

Transfer mixture to prepared dish. Bake, covered with foil, for 25 minutes. Remove foil and bake for 10-15 minutes or until golden. Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)