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Indian Spiced Steak with Curried Potato Salad
Fusion like you've never had it before. Succulent steak from quality British steak in warming Indian spices. On the side, we've got a creamy, curried potato salad and chilli & garlic tenderstem for greens.
Ready in 20
High protein
1/3 daily fibre
Serving size
Ingredients
- 1 unwaxed lemon
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 garlic clove
- 1 handful of fresh coriander
- ½ tsp turmeric
- 1 onion
- 400g baby potatoes
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 tsp nigella seeds (use half) (Nigella Seeds)
- 180g Tenderstem broccoli
- 1 chilli
- 2 Denver steaks
Nutritional Information
Calories: 569
Protein: 46g
Carbs: 50g
Fat: 21g
Ingredients
- 400g baby potatoes (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 180g Tenderstem broccoli (use half)
- 1 Denver steak (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lemon (use half)
- 1 chilli (use half)
- 1 tsp nigella seeds (use a quarter) (Nigella Seeds)
- 0.5 tsp turmeric (use half)
- 2 tsp garam masala (use half) (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 4 garlic clove
Nutritional Information
Calories: 478
Protein: 29g
Carbs: 52g
Fat: 18g
Indian Spiced Steak with Curried Potato Salad
Fusion like you've never had it before. Succulent steak from quality British steak in warming Indian spices. On the side, we've got a creamy, curried potato salad and chilli & garlic tenderstem for greens.
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Cooking Instructions
- Halve the potatoes lengthways. Place in a saucepan and cover with salted boiling water. Simmer for 12-14 mins, until softened.
- Make the pickled onion; thinly slice the onion. Place in a large bowl with the juice from the lemon and a pinch of salt. Stir and set aside to pickle. Finely dice the chilli for garnish (remove the seeds for less heat). Thinly slice the garlic.
- Heat a medium frying pan with 1 tsp oil on a medium-high heat. Season the steaks with salt and pepper. Once the pan is hot, add the steak and cook (as a guide: cook for 3-4 mins on each side for medium or 5-6 mins on each side for well done). Quickly seal the edges of the steak, then remove from the pan and leave to rest. Slice against the grain to serve.
- Reheat the steak pan with 1 tsp oil on medium-high heat. Add the garlic and cook for 1-2 mins until golden brown. Add the turmeric, one-quarter of the nigella seeds and garam masala, cook for 15 seconds then transfer all to the pickled onion bowl. Add the yoghurt and stir well.
- Trim the broccoli. Add to the potato saucepan and cook for another for 3-4 mins, until soft, then drain. Add the cooked potatoes to the bowl with the yoghurt. Roughly tear the coriander into the bowl and mix well. Season with salt.
- Serve the broccoli on plates and top with the potato salad and slices of steak. Garnish with the chilli and one-quarter of the nigella seeds.
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