Beef Brisket Curry & Spinach Rice

Name: Beef Brisket Curry & Spinach Rice with Tomato Salsa & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 sachet Mild North Indian Spice Blend; 1 Celery; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 Red Onion; 375 g Slow-Cooked Beef Brisket; 1 packet Light Cooking Cream; 1 packet Tomato Paste; 1 Tomato; 1 drizzle olive oil; 1.5 cup water (for the rice); 1 tsp brown sugar; 1 drizzle white wine vinegar; 20 g butter; ¼ cup water (for the curry)

with Tomato Salsa & Yoghurt

Recipe Development TeamUpdated on June 02, 2026

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Calories

969 kcal

Protein

46.9g protein

Preparation Time

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 sachet

Mild North Indian Spice Blend

(Contains: Milk)

Celery

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 sachet

Mumbai Spice Blend

Red Onion

375 g

Slow-Cooked Beef Brisket

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Tomato Paste

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)

Nutritional Values

Energy (kJ)4060 kJ

Calories969 kcal

Fat49 g

of which saturates24 g

Carbohydrate83.6 g

of which sugars21.3 g

Dietary Fibre11.9 g

Protein46.9 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• 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!