MASSAMAN BEEF CURRY

Serves 4 (15sp) - 6 (10sp)
59 smartpoints in total

INGREDIENTS
500g trimmed diced beef (chuck or gravy) (15sp)
2 cups of salt reduced beef stock (1sp)
2 carrots, peeled and chopped in chunks (0sp)
400g potato, skin on chopped in chunks (8sp)
250g sweet potato, peeled and chopped in chunks (8sp)
250g pumpkin, peeled and chopped in chunks (0sp)
100g massaman paste (5sp)
400ml light coconut milk (16sp)
2 kaffir lime leaves (0sp)
2 tbsp brown sugar (6sp)
1/2 tbsp fish sauce (0sp)
1/2 cup salt reduced beef stock (0sp)

METHOD
Preheat oven to 160C.
In a oven proof pot fry off beef until browned.  Add 2 cups of beef stock, close lid and bake in oven.
After 1 hour, heat a nonstick pot and add curry paste and fry off for 1 minute.  Add coconut milk, lime leaves and vegetables.  Cover with lid and over medium heat cook for 20 minutes.
After 20 minutes add in beef from the oven (including any stock from pot remaining).  Also add brown sugar, fish sauce and 1/2 cup of beef stock and cook for further 5 minutes. Serve with rice.
Note: if too sweet add more fish sauce, if not sweet enough add more brown sugar.

TANDOORI SALMON WITH FRAGRANT CORIANDER RICE & SALAD

INGREDIENTS

TANDOORI SALMON (9sp per serve)

4 x 175g skinless salmon fillets (36sp)

1 tbsp tandoori paste (1sp)

1/4 cup low fat natural greek yoghurt (1sp)

FRAGRANT CORIANDER RICE 

This makes more than 4 servings.   I had 1/2 a cup of cooked rice which I would assume is about 4 smartpoints.

1 tbsp extra virgin olive oil (6sp)

1 small brown onion, finely diced (0sp)

2 cloves garlic, minced (0sp)

3 whole cloves, bruised (0sp)

3 cardamon pods, bruised (0sp)

Zest and juice of 1/2 a lemon (0sp)

1 1/2 cups (300g) basmati rice (33sp)

2 1/4 cups (560ml) water (0sp)

2 tbsps fresh chopped coriander (0sp)

SALAD (0 sp per serve)

1/4 red onion, finely diced (0sp)

1 cucumber, seeded and diced small (0sp)

3 Roma tomatoes, diced (0sp)

Salt and pepper, to season

METHOD

Preheat oven to 190 degrees Celsius. 

In a bowl mix tandoori paste and yoghurt.  Coat salmon fillets in mixture and place on a baking paper lined oven tray.

In a large non stick frypan heat oil.  Add onion, garlic, spices and lemon zest.  Fry until onion becomes translucent.  Add rice to pan and stir through onion mixture then add water and a sprinkle of salt.  Bring rice to the boil, reduce heat to low, put lid on, and simmer for 12 minutes. 

At this point I put the salmon in the oven.  Bake for 10-12 minutes until cooked to your liking.

Whilst salmon and rice are cooking prepare salad.  Mix onion, cucumber and tomato in a bowl and season with salt and pepper.  Set aside.

Once rice is cooked, stir through coriander and lemon juice. 

Serve rice, salmon and salad on plate.  I add a dollop of yoghurt on my plate also.

BANANA AND DATE LOAF

Serves 10
9sp per serve if using caster sugar
6sp per serve if using stevia

INGREDIENTS
270g self raising flour (27sp)
30g LSA mix (5sp)
1 tsp bicarbonate of soda (0sp)
1 tsp nutmeg (0sp)
110g (1 cup) caster sugar (26sp) or 1 cup of stevia powder (0sp)
125g pitted dates, chopped (21sp)
2 large ripe bananas mashed (about 1 cup) (0sp)
2 eggs (4sp)
1 cup skim milk (3sp)

METHOD
Preheat oven to 180C.  Line a loaf tin with baking paper. (Hint: I wet the inside of my tin with a little water for the baking paper to adhere to, much cleaner than using oil or butter).
In a large bowl add flour, LSA mix, nutmeg, bicarbonate of soda and caster sugar.  Stir through dates.
In another bowl combine bananas, eggs and milk.
Add banana mixture to date mixture and fold through until combined. 
Pour into the pan and bake in oven for 45 to 50 minutes or until a inserted skewer comes out clean. Cool for 5 minutes and then invert onto rack to cool.

Note: You can omit the LSA, just add an extra 30g of flour.