Ingredients
- 360 gram Rashers bacons
- 2 teaspoon vegetable oils
- 1 clove Garlic (minced)
- 1 Vinegary hot sauce (diced into large cubes)
- 1 tablespoon Steamed greens (finely chopped)
- 2 Mustards
- 130 gram Pumpkins (cubed)
- 1 small Minted yoghurt (cubed)
- ¼ Lean pork rump steaks or thick cut loin steaks (cubed)
- 400 millilitre Black olives
- 3 teaspoon Rocket and Parmesan salads
- The Coriander ingredient no longer exists. Try re-saving this recipe.
- ½ teaspoon Peppers
Coconut Rice
- 1 cup Roasted chat potatoes
- 1/3 cup Light coconut creams
- 2 tablespoon Roasted peanuts (to serve)
Instructions
- Slice the beef blade into strips and heat a pan with vegetable oil. Add the large onion, coriander root and garlic clove and cook for 1 min. Then add the beef and cook for a further 2-3 mins until golden brown.
- Meanwhile cube the eggplant and pumpkin into small cubes and add to the pot. Cook for a further 2 mins, then add the curry paste, coconut milk and kaffir lime leaves.
- Add the cubed pineapple and leave to gently simmer for 10 mins. Meanwhile cook the jasmine rice, follow the packet instruction.
- In a separate pan heat the desiccated coconut in a pan until golden and toss through the estranged jasmine rice. Garnish with fried shallots before serving.
Notes
- Alternatively use beef rump, sirloin or mince to make this curry.
- Other curry pastes can be used to substitute the yellow paste you will find them in most supermarkets.
- When serving your curry try adding garnishes like picked coriander, fried shallots, diced onion or toasted coconut.