Serves 4
Thanks to the Tick approved products included this recipe, you can enjoy a hearty and nutritious meal which is lower in saturated fat and sodium. The cabbage slaw and yoghurt dressing add a real texture and zest, both you and your kids will love.
Ingredients
- 300gm Quality Mark Beef Schnitzel (Sliced)
- 1 x white Onion (diced)
- 1 x clove Garlic
- 1/4 bunch Coriander Root
- 2 x Tblsp Sanitarium Smooth No Added Salt Peanut Butter
- 1 x Tblsp Tomato Paste
- 200ml Foundation Foods Beef Stock
- Cracked pepper
- 1 x Lemon
- 4 x Quality Bakers Pita Pockets
- 1/4 red cabbage (sliced)
- 1/4 Iceberg lettuce (sliced)
- 1 x red Onion (sliced)
- 1 Cup ActivateBody Boost Natural Yoghurt
- 1/4 bunch Mint
- 1 x Lime Juiced
- Flax Oil
Method
Heat a large fry pan to a high heat, drizzle with flax oil and add sliced beef. Sauté until beef has good colour then add curry paste and cook for 2 minutes. Add tomato paste and then beef stock, and allow to simmer until liquid has reduced to a thick sauce consistency and the beef is tender.
To make curry paste
Add the onion, coriander root, garlic cloves and the peanut butter together and place into a food processor. Blitz until a fine paste has formed.
Cabbage slaw
Cut the red Cabbage and iceberg lettuce finely and mix together with the sliced red onion. Drizzle with the juice of one lemon, 1 tablespoon flax oil and season with cracked pepper
To make the Yoghurt Dressing
Mix natural yoghurt with chopped mint and the juice of 1 lime.
Cut pita pockets in half and open up. Spoon the curry into the center and balance on each plate. Finish with slaw and drizzle with yoghurt dressing