Ostrich & Pumpkin Coconut Curry

Serves: 4
Cook time: 30 minutes

Ingredients:
1 lb ostrich tenderloin, sliced into strips
1 onion, diced
1 tbsp olive oil
1 cup pumpkin purée
1 can (13.5 oz) coconut milk
1 tbsp red or yellow curry paste
1 cup spinach
1 tbsp lime juice
Salt and pepper, to taste

Instructions:
Sear the ostrich: In a skillet, heat olive oil over medium-high heat. Sear ostrich strips 1–2 minutes per side. Remove and set aside.

Build the curry base: Add onion to the skillet and cook until softened. Stir in curry paste and pumpkin purée; cook 1 minute.

Simmer: Add coconut milk and bring to a gentle simmer for 8–10 minutes.

Finish: Add ostrich back to the pan along with spinach. Cook until spinach is wilted, 2–3 minutes. Stir in lime juice and season with salt and pepper.

Serve: Spoon over rice, jasmine rice, or cauliflower rice.