Cruga Beef Jerky Korma

Cruga Beef Jerky Korma

I went to the Manchester Health & Fitness event over near Trafford and although disappointing, I came across the Cruga stand. I have loved beef jerky for a while now but since getting a brace, I’ve found it a little too chewy. I tried some of the flavours they had on the stall and was amazed how soft the jerky was so ended up buying a smoked, chilli and pepper. The lady on the stall mentioned that people often cook with it which I had never thought of before! I decided to use the chilli beef jerky to make a Cruga Beef Jerky Korma and share it all with you!

You will need…

  • Half an onion
  • 1 garlic clove
  • Half a chilli
  • 1 teaspoon of almond butter
  • 100ml of reduced fat coconut milk
  • 100g fat free yoghurt
  • 1cm cube of ginger
  • 30g Cruga Chilli Beef Biltong
  • 2 mushrooms
  • 5g desiccated coconut
  • 5g ground almonds
  • Coriander
  • Garam Marsala
  • 2 crushed cloves
  • Turmeric
  • Chicken/Vegetable stock
  • Juice of half a lemon

Method

  1. Chop the garlic, onion, ginger and chilli up finely and pop it into a hot pan.
  2. Cruga Curry

  3. Once they have all softened and started sizzling away, pop in the chopped mushrooms and the chicken or vegetable stock – I used about 150ml – and leave it to simmer for a few minutes.
  4. Cruga Curry

  5. Add the cloves, turmeric, garam marsala and the juice of half a lemon. I would suggest tasting this as you go and add what you feel according to taste.
  6. Once the mixture has thickened a little, add the coconut milk, almond butter, yoghurt, coconut and ground almonds and leave to simmer once more until it becomes creamy.
  7. Cruga Curry

  8. The Cruga chilli beef jerky gets added last as it is already cooked.
  9. When the curry becomes the consistency you like, pop it on a plate, top it off with some fresh coriander and a sprinkling of some desiccated coconut. And enjoy!

Cruga Curry

Macros using MyFitnessPal: Fat: 20.8g Carbs: 23.3g Protein: 14.3 Kcals: 429

It’s so easy to make and really tasty. I tried a few different variations now, substituting the coconut milk and yoghurt for chopped tomatoes to make more of marsala tasting curry. This brings the fat content down a fair bit if you’re trying to watch that more than carbs. Just remember, everything is good as long as it’s in moderation, the fats in this are generally good fats too.