Beef Brisket Curry & Spinach Rice
with Tomato Salsa & Yoghurt
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Let us transport you to India with this Mumbai beef delight which cooks to perfection on the stove, while you quickly prep the rice and salsa. Sit back, relax and let all of its rich aromas take over!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1
Celery
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1
Red Onion
375 g
Slow-Cooked Beef Brisket
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
1 tsp
brown sugar
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is
tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with
2 forks. Thinly slice red onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion
and cook until tender, 3-5 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and
cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add beef brisket, light cooking cream, the brown
sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.
• Roughly chop tomato and celery.
• In a medium bowl, combine tomato, celery and a drizzle of white wine vinegar
and olive oil. Season to taste with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the salsa!
• Stir baby spinach leaves and the butter through the rice. Season to taste.
• Divide spinach rice and beef brisket curry between bowls.
• Top with tomato salsa. Dollop with Greek-style yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping on the yoghurt!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mumbai spice blend and sauce were well received, though some found the overall dish mild and felt extra spice would help.
- Ease of prep: The brisket can be tricky to shred, particularly if there is excess fat, so trimming before shredding may make the process easier.
- Suggestions: Those cooking for larger groups found the spice levels underwhelming and recommend increasing the spice blend to suit your crowd.
- Leftovers: No substantive feedback was provided about leftovers or storage.
- Flavour: The sauce and spice blend were generally enjoyed, though some found the overall dish mild and felt extra spice would lift it.
- Ease of prep: The brisket can be tricky to shred if there is excess fat, so trimming it before shredding may help.
- Suggestions: Those cooking for larger groups found the spice levels underwhelming and suggest increasing the spice blend to taste.
- Salsa: Some were unsure about the celery in the tomato salsa, so feel free to adjust the salsa ingredients to your preference.
