RICE WITH BEEF AND VEGETABLE CURRY

Ingredients:

• 1 teaspoon extra virgin olive oil (7g)
• 150g lean beef, trimmed, cut into 3cm cubes
• 50g onions, halved, sliced
• 2 tablespoons korma curry paste
• 250g cauliflower, cut into small florets
• 100g diced tomatoes
• 300ml beef stock
• 50g baby peas
• 65g basmati rice, (raw) 
• 50g Non-fat Plain yoghurt
• 20g Chopped coriander
• 50g Cucumber
• 1 teaspoon lime juice 
• 1 small pandan leaf
• Salt and pepper to taste

Instructions:

1. First rinse the rice well under running water and cook the rice with 130ml of water, pinch of salt and pandan leaf in medium low heat for approximately 15minutes. Once done keep and set aside.
2. Heat 1 teaspoon oil in a pressure cooker and Cook beef till soft and tender over medium heat for 3 to 4 minutes or until browned all over. Transfer to a plate.
3. In the same pot sauté and cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add cauliflower, tomato and stock. Return beef and juices to the pot add the plain yogurt as well. Season with salt and pepper. Stir to combine. Return bowl to slow-cooker. Cover with lid. Turn cooker on low.
4. Cook for 30minutes or until beef is tender, stirring halfway during cooking. Stir in peas. Serve with cooker rice, and coriander salad (chopped cucumber, coriander, lime juice season with salt and pepper).

Nutrition Facts:

• Calories: 715.6 Cal
• Protein: 55.5g
• Carbs: 90.3g
• Fat: 17g