Vegetable and Beef heart/ Meat Thai Red Curry

What another amazing week of sunny weather here in Ireland! This photo is taken today on the bridge of my home town Newport, Co. Tipperary; do you ever stop to admire the beauty of where you live?

So often we fail to stop and look at the beauty of where we live.

So often we fail to stop and look at the beauty of where we live.

We had the new moon this week in Libra (September 24th 2014) which means that many of us may have let go of old stuff and jumped into the new; if so well done! Or others were hanging on for dear life or simply not knowing what was going on; this is perfect too. You are always where you are meant to be.

This blog by Astrologer Sonja Francis may help you read a little more and understand on a deeper level what happened this week.

Do you take time out?

I always make an intention to tune in over the phases of the new and full moons; so for me it always feels like a gentle process when what needs to be worked on comes to the front of my awareness and taking time out ensures that I pay heed.

I am a fan of the power meditation, a sort of nap type meditation; I fall asleep often and hey this is ok. Because it is more about taking the time out and allowing what needs to be processed to be processed whether it is in the waking, meditative, or sleeping state. Just because you are not awake doesn’t mean that healing isn’t happening once you set the intention for healing or clarity to come to you.

Too many of us have a fear around meditation as we believe that we must be able to empty our minds; however I don’t know too many people that in truth can create a void of empty space in their minds (except when bored brainless sitting in class!).

Rather I see meditation as a chance to slow down our racing minds and become present. And in this quiet state to allow ourselves to become more aware of where we are, to quieten down the hamster wheel of worry and stress, to contemplate that which comes to the foreground of the clutter, and also to take some time to feel gratitude for all that is good in our lives.

For me I do this in a power nap or out in nature; you may prefer a more traditional meditation, or the use of audio CDs, or to go for a walk or to participate in a meditation, mindfulness, or yoga class. The key is to find what works for you!

I also use my energy essences to aid the process; the Rose Essence is wonderful for this. If you are interested in learning more about my energy essences please email me.

My meditations are more often this

cat nap

Rather than this

meditation

And other musings:

“On a diet, off a diet, training, not training”….
Just eat ‘good’ and move often.
No need for all or nothing; reward or punishment.
Eating good food and movement is a necessity in life
…Not a fad”

 Absolutely Fabulous

Vegetable and Beef heart/ Meat Thai Red Curry

 Simmering curry - Copy

So here we go again with another curry that challenges convention as it calls for beef heart! I don’t expect everyone to be jumping with joy over this ingredient so if it stretches you too far to try beef heart then substitute beef, lamb, chicken or omit meat altogether and bump up the amount of green speckled lentils used to 500g.

However if you do feel brave I guarantee you will love the flavour as beef heart is lean and delicious and oh so tender in this curry.

This recipe has Beef heart in it which links into several recipes and articles on offal meats that I have written about recently. Please see the following links:

These recipes are suggestions:

This is a flexible and adaptable recipe and you may prefer to use other vegetables in lieu of those suggested here.

The recipes listed in this blog are based on what I am actually cooking for my own dinner and then freeze for use later during my week and so include ingredients available to me at the time.

I do not pre-plan these recipes and so the quantities sometimes can be approximate.

You really cannot go wrong so get stuck in and use what I suggest here as ideas for your own meals.

I am aware that most ‘typical’ curries do not contain this many vegetables; however your goal is to pack in 10 servings of vegetables (and fruit) a day so it pays to make each meal count.

The key to eating healthy is taking what you would do and making it better……….

Don’t have the vegetables that I suggest? Alternative vegetables such as courgette, kale, spinach, celery, butternut squash, sweet potato etc. will work well in the mix.

Ingredients:

    • Fat/ oil: butter, extra virgin olive oil, coconut oil, or bone marrow fat
    • 1 large / 2 small onions – diced
    • A good chunk of fresh root ginger; at least 1-inch in size – finely sliced
    • 1 – 2 cloves of garlic – crushed or minced
    • Thai red curry paste – I used Thai Gold brand and I like it spicy so I used 5 teaspoons
    • 1 small aubergine – diced
    • Vine tomatoes; approximately 6 – diced OR cherry tomatoes; approximately 12 – halved
    • 1 small bag of Brussels sprouts – washed and peeled
    • ½ x 500g (250g) bag organic green speckled/ Puy lentils –rinsed through a sieve
    • 2 cans full fat coconut milk
    • Water or stock as required; approximately ½ to 1 can using the empty coconut milk can as a measure (add more as needed to prevent the curry thickening too much).
    • ½ to ¾ fresh beef heart – cleaned, fat and tough bits removed, and then diced into 1-inch cubes. You may prefer to substitute beef, lamb, chicken or omit meat altogether.
    • Season to taste with Celtic, Atlantic, or Himalayan salt and freshly cracked black pepper.
    • Optional to serve – freshly torn coriander leaves or Herb blitz
    • To serve:
        • For lean string skinny beans serve on steamed leafy vegetables, root vegetables or cauliflower rice. Or stuff into cabbage or lettuce leaves as a cabbage wrap.
        • For mighty warriors serve on cooked grain such as basmati, wild or brown rice, quinoa, or millet with a side of vegetables or salad.
        • I served this with a generous few dollops of my herb blitz; wow. Greek yogurt will also work well.
        • Leftovers taste great served on a baked potato.
        • I also often use left-overs to fill Sushi Nori rolls along with mango chutney or hummus.     

Directions:

  1. Brown the diced beef heart in a large frying pan until just browned and sealed (or lamb, beef or chicken if using). Place on a plate until you are asked to add the meat to your curry.

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  2. Sauté the onions, garlic, and ginger in a clean large saucepan, in your choice of cooking fat, until translucent.
  3. Add the Red Thai curry paste and stir through over heat for a few seconds.
  4. Add your washed and diced/ chopped vegetables. In this recipe I used tomatoes, cherry tomatoes, aubergine, and Brussels sprouts.
  5. Add the lentils, browned meat, and coconut milk and sufficient water to cover all the ingredients.
  6. Bring to a low boil and then simmer, covered with a lid, for approximately 45 minutes or until the lentils are cooked through and the meat is tender. Stir on occasion and add more water if needs be. If you are using a slow cooker you can leave this cook for a lot longer and the meat will be wonderfully tender.
  7. Season to taste and serve as preferred with vegetables or cooked grains. I added a generous dollop of my herb blitz; freshly torn coriander will also taste divine with this curry as will a dollop of Greek yogurt.
  8. Here are some photos of the curry cooking process. As this makes a large portion I froze several portions for serving on busy days in the near future when I won’t have time to cook. This is a great curry to bring to work on a cold winter’s day in a thermos flask. 

If you are looking for an inspirational movie to top this dinner off with an evening of relaxation then the Peaceful Warrior is a superb film. I love nothing better than to curl up to something inspirational after a nice feed.

Enjoy!

Love, Andrea

One thought on “Vegetable and Beef heart/ Meat Thai Red Curry

  1. Pingback: Eat heart…. | Andrea Cullen

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