Wednesday, April 16, 2014

Iron-rich Recovery Curry

I'm going to mix things up a little bit and post something completely different.  FOOD!  I cook a variation of this curry at least once every couple weeks, sometimes once a week and it always lasts me a few days (even with how much I eat in a sitting).  This is also the first time I've written a recipe so bear with me:)  Some of the measurements aren't clear, they are just based on how Kroger sells produce.

Prep time: 20 minutes
Cook time: 25 minuetes
The two overlap though!

  • 1 ~8 oz. strip steak* (I buy SimpleTruth Grass Fed)
  • 1 large sweet potato
  • 3-4 carrots
  • 1/4 lb dry lentils, any variety (I use what I have on hand usually)
  • 2 Broccoli heads
  • 1 bunch of kale
  • 1 medium sweet onion
  • 1 Package Golden Curry, at your preferred heat level
  • Olive oil
  • 1/2 cup dry rice, your preference of grain**
*I've tried various cuts of beef as well as ground beef and bison, and feel like strip steak comes out the best.

**I have a rice cooker, and Nishika rice generally finishes at about the same time as my curry if I put it on between steps 5 and 6.

1.  Warm a large wok (I love my non-stick for cleaning purposes) over medium heat, with a liberal amount of olive oil in the pan.
2.  Dice the onion and at to the pan, sautéing until the onion begins to become translucent.  At the same time, cut the steak into 3/4 inch-across cubes.  Add the steak to the pan once the onion is nearly done.
3.  Chop the carrots 1/4 - 1/2 inch long pieces, and cut the sweet potato into roughly 1/2 inch pieces. Set aside the broccoli and kale for now. 
4. Once the steak has begun to brown, add the carrot and sweet potato to the pan and toss until all ingredients are well-mixed.
5. Pour  3 cups of water and your lentils into the pan (I use a full water bottle, and then add a little extra so that the veggies are nearly covered) and bring to a boil, then reduce to a simmer for 10 minutes, stirring regularly.
6.  While all of that is simmering, go ahead and cut your broccoli into florets and dice up the kale into small pieces.  I generally pile all the kale up, cut the stems off just above the start of the leaves, then slice 5-6 times up the stem and 2-3 times across length-wise.  Have this ready to go!
7.  After your mixture has been simmering for 10 minutes, break up your Golden Curry package and add to the mixture, STIRRING CONSTANTLY for ~5 minutes.  The curry will thicken as you go; and this style of curry is typically thicker than standard Indian curry. Once you see the cubes of curry begin to disappear, go ahead and add the broccoli florets and kale.  They cook very quickly, and the broccoli complements better when it still has a bit of crunch.
8.  Serve over rice and enjoy!

I came up with this ingredient list to get in some much needed calories, fat, as well as iron and other vitamins/minerals after hard races and training weeks.  This dish will keep in the refrigerator for 3 days or so, can be frozen, and goes well with rice, quinoa, or on soba noodles even.  When tweaking for yourself, adjust the amount of water you add.  So, if you cut out the steak to make it vegan, you'll add a little less water.

Feel free to comment if you have any questions or ingredient suggestions! 

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