mulligatawny soup (3)

2 tbsp olive oil
350g rump steak, cut into pieces
knob of butter
1 large onion, finely chopped
2 celery sticks, finely chopped
1 red pepper, deseeded and chopped
3 garlic cloves, crushed
1 tbsp Madras curry paste
400g creamed tomatoes or passata
600ml good beef stock
100g freshly cooked basmati rice
1 apple, peeled, cored and grated
1 tbsp mango chutney

Heat 1 tbsp oil in a heavy-based saucepan and brown the steak over high heat for 1 minute. Remove and set aside. Heat the remaining oil and butter in the pan. Stir in the onion, celery and red pepper and cook for 8 minutes. Add the garlic and curry paste, and cook for a further minute.

Return the steak to the pan, then pour over the tomatoes and stock. Bring to the boil and simmer for 20-25 minutes, until the beef is tender. Add the rice, apple, chutney, and simmer for 3 minutes.

Serve immediately or cool and put into food bags. Freeze for up to 3 months. Defrost and reheat for 10-12 minutes, until piping hot. Garnish with fresh coriander and natural yogurt.

per serving: calories 313kcals; fat 17.6g (3.9g saturated); protein 27.8g; carbohydrates 22.9g (7g sugar); salt 1.2g

 

 

 

 


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