Kathmandu Beef & Cauliflower Curry

We have finally started to play with creative and delicious recipes using our soups. A 500mL container of soup can easily be turned into a diner for 4. Use it as a sauce, as a base for a curry, as a dip and more. In the next days, months to come, we will do our best to post as many ways to use our soups as we can create… and we invite you to come along for the ride.

Last night, we felt like it was time for a curry diner. Always pressed for time, we came up with Kathmandu Beef & Cauliflower Curry. Easy to do, just a bit of cooking time invested (with a nice glass of wine!) We are beginners at this, picture taken with our cell phone and recipe notes quickly noted down. That will be the way for our recipes since we are so busy cooking the soups themselves. But that does not mean, that this is no less delicious! My hubby was pleasantly surprised and he is the chef for the soups!

Ingredients

◆ 500g beef flank steak 1″ cubed
◆ 1 medium onion thinly sliced
◆ 1 Tbsp coconut oil
◆ 2 garlic cloves chopped
◆ 1/2″ ginger minced
◆ 1 tsp curry powder
◆ 1/2 tsp cinnamon
◆ 1 c. beef or veg. broth
◆ 500mL container of KATHMANDU CAULIFLOWER SOUP
◆ 1 c. basmati ri
◆ cilantro to garnish

Instructions

In a skillet, add 1 Tbsp coconut oil. When warm, add the beef cubes, cook on med-high heat until the cubes are browned. Add the onion, cook for 5 minutes until onions are translucent. Add the garlic&ginger. Cook for 1 minute. Add the curry powder & cinnamon. Cook for another minutes on medium heat.

Add enough broth to slightly cover the beef, bring to boil. Once boiling, turn heat to low and simmer for 30 minutes. This will allow the flank steak cubes to tenderize.

Add 500mL of Kathmandu Cauliflower & Kale soup (unthawed). Simmer for an additional 15 minutes. Meanwhile, cook the basmati rice.
Serve curry with rice and garnish with cilantro.
Enjoy!

(You could add kale to the mixture if wanted. Add 1c. thinly slice kale at the same time as the Kathmandu soup.)