Beef & Veggie Tikka Curry
with Rapid Rice & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
250 g
Beef Strips
1 packet
Coriander
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
3
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1
Capsicum
1 packet
Passata
1
Brown Onion
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Finely chop brown onion and garlic. Roughly chop capsicum.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. • Add passata, the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, Greek-style yoghurt and return beef strips to the pan. Stir until combined. Season to taste.
• Divide the rice and beef and veggie tikka curry between bowls. • Tear over the coriander to serve. Enjoy!
