I LOVE covering a piece of meat (or even veggies) with this extremely tasty sauce. If there is any leftover then freeze it for your meal!
Here is the simple recipe:
THINGS YOU NEED:
1lb sirlion beef steak
1 can diced tomatoes (14.5oz/410g)
3 tablespoons olive oil
2 tablespoons chopped fresh ginger
1 teaspoon salt
1 teaspoon brown sugar
1 cup water (for the curry sauce)
1 handful fresh cilantro
FROM THE SPICE BOX:
1 teaspoon cumin seeds
2 tablespoons ground cumin & coriander
1 teaspoon garam masala
½ teaspoon chili powder*
*Note: if you prefer a hotter spice level increase the
amount of chili powder by ¼ teaspoon increments to
suit your taste. Be cautious!
Blend the can of diced tomatoes in a food processor so it’s totally smooth
Peel and chop the ginger as finely as possible
Lightly chop the cilantro
Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
Heat the oil in the sauté pan so it’s hot then add the cumin seeds and let it cook for 30 seconds. Then turn down the heat to low.
Very carefully add the blended tomatoes (as they can spit), salt, ginger, brown sugar, water, cilantro, ground cumin & coriander, garam masala and chili powder. Stir well and simmer on medium heat for 20 minutes with the lid on.
Meanwhile, BBQ/roast your meat/veggies, to your liking. Once cooked thinly slice the steak and place them on individual plates and pour the sauce on top.
Suggested serving accompaniments include salad, quinoa or cous cous and non-gluten free options such as naan or pita bread.
Spice Level: Mild
Prep time: 15 minutes
Cooking time: 25 minutes
Ideal cooking pan: 5qt sauté pan with lid and BBQ
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