South African Curry Beef Bake with Raisins
Ingredients
- 500g beef mince
- 2 tbsp curry powder (Mustard)
- 3 garlic clove
- 2 tbsp nutritional yeast
- 1 red onion
- 2 beef stock cube (Celery)
- 240g tenderstem broccoli
- 80g coconut yoghurt
- 160g brown rice
- 40g raisins
- 1 tsp turmeric
- 1 tbsp Italian herbs
- 4 tbsp tomato puree
Description
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside.
- Finely dice the onion. Heat a large frying pan with 1/2 tbsp oil on high heat. Add the onion and cook for 4-5 mins, until softened. Season with sea salt. Transfer two-thirds of the onion to a bowl and set aside. Add the beef to the pan and cook for 6-8 mins, breaking it up with a wooden spoon, until golden. Season with sea salt and black pepper.
- Finely chop or crush the garlic. Add it to the pan along with with the curry powder, dried herbs, tomato puree and raisins. Cook for 1 min, then crumble in the stock cubes and add 400ml hot water. Stir and simmer for 10-15 mins, until thickened. Season with sea salt and black pepper. Add a splash of water if it gets too dry.
- Transfer the beef mixture to an ovenproof dish. In a small bowl, mix the yoghurt, nutritional yeast and 3-4 tbsp water. Spread the yoghurt mix over the beef. Bake for 8-10 mins (or grill for 2-3 mins, if preferred), until golden brown.
- Trim the broccoli. Bring a saucepan filled with salted hot water to a boil. Boil for 3-4 mins, until cooked, then drain.
- Stir the turmeric and remaining cooked onion through the cooked rice. Serve the bake with turmeric rice and broccoli.
