Jamaican Jerk Beef Curry: a CardioKit recipe share

... with chilli seeds for daredevils

 

Thank you to Christopher J. B. Wild for contributing another recipe to the CardioKit website. Here’s what Chris says;

‘Inspired by the advice presented on Cardiologist’s Kitchen, I made a rather lovely Jamaican beef curry, the (really easy) recipe for which I will share here – enjoy!’

Our ‘Cooking Cardiologist’ says;

‘A dish like this needs a fluffy base of white Basmati rice  —  it just does not go with brown rice  —  and that’s fine. It’s good to indulge and not deny yourself these things but the strategy is to eat less. The combination of sprout-rice is perfect because you end up eating just as much vegetable to balance the glycaemic index whilst maintaining the full soft white rice experience’.

We therefore suggest you try this recipe with a ‘carb-swap’ of sprout rice. Click here for details.

 

 

Serves 2;

250 g lean beef, diced

4 banana shallots, thinly sliced

1 x Jalapeno chilli, diced (leave the seeds in if you’re a daredevil!)

1 x carrot, peeled and chopped

1 x small sweet potato, peeled and diced

1/2 mango, diced

2 garlic cloves, sliced

1 box passatta

1 tbsp. jerk paste (jerk seasoning will do fine, but add 2 tbsp.)

1 tbsp. garlic granules

1 tsp. tomato puree

100 ml chicken stock

Greek yoghurt

flat leaf parsley, roughly chopped

salt and pepper to taste

rice, any kind, and enough to feed 2 people

 

 

  1. With a little oil, brown the beef until sealed sufficiently.
  2. Add the shallots, sweet potato, and sliced garlic, and cook for another few minutes.
  3. Throw in all of the other ingredients and reduce the heat. Simmer for 60 mins, or until the beef is tender, and use this time to cook your rice.
  4. Serve with some chopped parsley and a dollop of yoghurt.

 

 

 

 

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