Ground Beef Curry (Keema Kari)

While perusing the entries for this month's Taste & Create I came across Min's version of this Ground Beef Curry. I had an instant craving for this and it gave me the opportunity to use the roti's that I still had in the freezer.

The smells that came from the pan while everything was simmering were absolutely delicious! The dish itself tasted really good, I really loved the kick of the chili powder and I'm sure that I will be making this again!!

Ground Beef Curry

1/2 tbsp sunflower oil

1 1/2 onions, finely chopped

1/2 tbsp minced garlic

1 tbsp ground ginger

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 tsp cumin seeds, crushed (I used cumin powder)

1 tsp coriander seeds, crushed

1/2 tsp chili powder

500 grams extra lean ground beef

4 medium firm potatoes (skin on), cubed

1 x 400 grams can diced tomatoes

1 cup beef stock

salt and pepper to taste (I left these out as my curry already had plenty of taste)

1 bunch of spinach, washed, stalks removed and shredded

• Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2-3 minutes until fragrant.
• Add beef and brown over medium to high heat.
• Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until potatoes are cooked through.
• Season to taste with salt an pepper (as said I skipped the salt and pepper, it was not needed in my opinion) and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.
• Serve warm with rice or rotis.

Pumpkin Curry with Naan Bread

I've been such a slacker lately, I've been slacking all over the place: blogging, cooking, baking, cleaning etcetera.... Had a lot on my mind. But everything's okay now: the work situation has been sorted. On November 2nd I started my new old job... My contract at the job agency ended and was not prolonged due to the economic situation. However the company I was temping at was so content with my work that they offered me the position I was temping at for the last year. Big Yay!

On to todays dish: Pumpkin Curry with Naan Bread. This dish was featured on the recipe display at Albert Heyn, the supermarket I shop at. It's a vegetarian dish and I thought it would be perfect for this time of year, the recipe can be found here (in Dutch!).



This curry is quite easy to make and actually one fo the first dishes in which I got to use the stalks of coriander. The pumpkin I used had thin husk and it wasn't necessary to peel it, because the husk gets soft when you stew the pumpkin

This is a delicious vegetarian dish, it tastes really smooth and subtle. I expected it to have a bit more of a kick somehow. This dish contains 430 kilocalories per portion and 8,5 WW Points



Pumpkin Curry with Naan Bread
(4 portions)

1 small pumpkin (AH puur & eerlijk biologisch)
30 gram butter
2 onions, quartered
2 tbsp currypowder
200 ml water
15 gram fresh coriader, leaves finely chopped and stalks finely chopped but kept seperated
450 gram frozen peas
300 gram greek yoghurt
1 package Naan Bread Garlic & Coriander (Patak's 4 pieces)



Cut the pumpkin in half, remove the threads and seeds and cut it into pieces. Melt the butter in a pan and cook the onions for 3 minutes. Add the currypowder and pumpkin and stir fry for 5 minutes.


Add the water and coriander stalks, cover the pan and stew the pumpkin for 10 minutes. Add the frozen peas and yoghurt and bring to a boil untill the peas are warm.


Prepare the naan breads according to the packaging and cut them into long slices.


Serve the pumpkin curry with the naan bread and top with the finely chopped coriander.

CEiMB: Thai Style Chicken with Coconut Curry Broth, Barefoot Bloggers: Ina's Lemon Cake

This week is the first time I'm actually writing two recipes in one post. So I'm going to start with CEiMB for today's main course and end with the Barefoot Bloggers for today's dessert....

CEiMB: Thai Style Halibut Coconut Curry Broth

This weeks recipe for Craving Ellie in My Belly was picked by The Not So Skinny Kitchen, she decided on Thai Style Halibut Coconut Curry Broth. I'm not a huge fan of fish and I wanted to empty my freezer for my upcoming vacation, so I decided to use two chicken breasts. I also used red onion instead of shallots 'cause I was totallly out of shallots!

I cooked the chicken for about 20 minutes, just to make sure it was cooked all the way. I halved the recipe, but used the entire two teaspoons of red curry paste. I left one chicken breast whole and cut the other one into small pieces. Boy, this dish sure ticked all my boxes: curry, cilantro, lime and chicken: absolutely delicious!!!

One serving of this lovely dish works out to only 6 WW points!To my humble opinion this was a great pick, check our what my fellow Ellie-istas thought here.

Barefoot Bloggers: Ina's Lemon Cakes

McKenzie of Kenzie's Kitchen got to pick this months Bonus Recipe for Barefoot Bloggers, her pick was Ina's Lemon Cake. Oh my, this tastes amazing: like heaven. I didn't think it would be possible with not even the tiniest bit of chocolate in sight, but it's really good!!

In this recipe Ina combines the perfect pound cake with a lovely tart lemon syrup and a delicious lemon glaze. The cake is nice and moist, sweet but also sour. To sum it up: the perfect summer cake!

The recipe actually makes two cakes, but since I'm planning on doing a lot of baking the next couple of days I halved the recipe and ended up with one perfect lemon cake.

My one lemon cake made 14 slices, that works out to 5 WW Points per slice.

Go check out what the other Barefoot Bloggers thought of Ina's Lemon Cake here!