It seems apt that I’m bringing you a new recipe today via a sunlounger in Lanzarote, as this healthy Beef Madras, suitable for Slimming world followers like me, is brought to you in conjunction with Simply Beef and Lamb as they wanted me to talk about the concept of ‘living slow.’ They are running a campaign for Red Tractor Beef and lamb and are encouraging people to slow down a little, which is exactly what I’ve done this week.
Since starting Slimming World at Christmas, I’ve taken a lot of pleasure in cooking from scratch, discovering new, healthy recipes and really enjoying the process of home cooking. It’s a massive departure from how I ate last year – takeaways because I was too tired to cook, chocolate every night (well, I still do that, just in smaller quantities!) and buying cheap, processed food. No wonder I put on so much weight!
I’ve changed how I think about food. I buy quality food, as opposed to processed food and I make sure I look out for the ‘Red Tractor’ logo when buying beef and lamb, because it means that it’s farm assured. I bulk a lot of my meals out with fresh vegetables, which is particularly useful when trying to ‘hide’ vegetables from Dexter, and my Fast Slow Pro (a pressure/slow cooker in one) from Sage, has been my saviour.
This Indian ‘fakeaway’ is packed full of flavour, full of speed vegetables (for speeding up weight loss) and is delicious! So on to the recipe:
- 1 red onion, sliced
- Spray oil (or Frylight)
- 500g lean rump steak (look out for the Red Tractor logo)
- 1 red pepper, deseeded and chopped
- 2 tbsp madras curry powder
- 2 level tbsp tomato puree
- 1 medium butternut squash
- 250g mushrooms, sliced
- 275ml beef stock
- 200g dried basmati rice
- Fat-free natural yogurt (to drizzle on top)
- Freshly chopped coriander
- Freshly chopped coriander
- Chop all your vegetables into slices/chunks, and put aside.
- Cook the onion in Frylight/spray oil until tender (10 minutes or so.)
- Slice the steak into thin strips and add to the pan. Season with salt/pepper.
- Add red pepper chunks and cook, stirring for 3 minutes.
- Add curry powder and tomato puree, mix well.
- Add chopped squash, mushrooms, and stock. Bring to boil.
- Either cover and cook on stove for 25 minutes, or transfer to ovenproof dish and bake at 180 degrees.
- Meanwhile, cook rice in lightly salted boiled water for 10 minutes. Drain.
- Serve curry, drizzle yogurt on top and scatter coriander on top of rice.
Ingredients needed, all laid out for you to see.
Chop up all of your vegetables at the beginning, so that everything is to hand before you start cooking – makes life easier!
I didn’t, of course, use the garlic butter that came with it – but you totally could! If you’re not watching your weight, it would add some great flavour. Don’t forget to look out for the ‘Red Tractor’ logo on the meat you buy to give you peace of mind it’s farm assured meat.
Fry off onions, then beef and pepper.
Add chopped mushrooms and squash. Add remaining ingredients.
Bake for 25 minutes and serve.
A couple of things to note:
- When I first cooked this, I only used 1 tablespoon of madras curry powder, but found it wasn’t spicy enough, hence I’ve now upped it to two tablespoons. Adjust according to your palate.
- Halfway through cooking, I added a little bit of extra water as I was worried it would dry out, but I needn’t have done that – the amount of stock is absolutely fine when cooking for this amount of time. Of course, if you wanted to cook it longer, at a lower temperature, then you may want to add a little more stock/water.
- As per usual, I made WAY too much rice! But in my defence, can you believe I’ve only ever used microwave bags of rice before and this was the first time that I’ve actually cooked proper rice? I have always taken the ‘how to cook it the fastest’ approach but because I slowed down and did it properly, I can’t believe the difference it made to the taste of the rice! I’ll never used microwave rice again.
Here’s a video showing you how I made this curry:
If you are following Slimming World like I am, this Beef Madras is syn-free, so you can eat as much as you like! I’ve served it with poppadoms, mango chutney and naan bread as I ate with my boys.
I served this up as a family meal for the 3 of us, all with very different tastes, but we all thoroughly enjoyed it. I really liked the fact I could serve it in a casserole dish (less washing-up) and we all just helped ourselves. I’ve never cooked with rump steak before but it was a revelation using such high quality meat for a curry like this – it was so tender and really made such a difference. Yes, it was a little more expensive than the cheaper cuts of meat I would usually use, but, thinly sliced, two steaks went a long way and (pricing up the meat alone), this meal could have served four people at a cost of £1.75 per head.
I took my time sat at the kitchen table chopping up all of the vegetables before I began making the curry, so that everything was to hand before I started. It was very therapeutic! I really enjoy the ethos of ‘living slow’, it suits how I like to live my life in general – lazy Sundays watching Dexter play football whilst a joint of beef is slowly roasting away in the oven, pottering in the kitchen baking healthy cakes whilst listening to Kate Bush and even with this holiday, I made a point of booking a hotel the night before we travelled, just so that we weren’t rushing around too much and worrying about missing our flight.
I’ve made a short video about what Slow Living is and you can see that here:
I’ve lived life at such a fast pace up until now that I think I’ve reached a point in my life where I want to take pleasure in the simple things in life, like cooking healthy food, travelling, exploring new places and surrounding myself by like-minded people, and it’s never too late to try living slow too.
I hope you enjoyed this recipe, it has become a firm family favourite and if you do make it, I would love to see a photo!
* This post is brought to you in collaboration with Simply Beef & Lamb