Beef & Roast Veggie Curry
with Cauliflower Rice & Cucumber Raita
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
Cauliflower Rice
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1 sachet
Beef-Style Stock Powder
1 sachet
Mumbai Spice Blend
1 packet
Light Coconut Milk
250 g
Beef Mince
1
Cucumber
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Finely chop cucumber (see ingredients). • In a small bowl, combine Greek-style yoghurt and cucumber. Stir, season with salt and pepper and set aside. • Heat a large frying pan over a high heat with a drizzle of olive oil. • Cook cauliflower rice, stirring, until softened, 2-4 minutes. Season and divide between serving bowls.
• When roast veggies have 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. • Once oil is hot, add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add beef stock powder, Mumbai spice blend, light coconut milk and simmer until slightly thickened, 3-4 minutes. • Add roasted veggies, baby spinach leaves and the brown sugar, stirring until spinach has wilted. Season to taste.
• Divide beef and roast veggie curry between the cauliflower rice bowls. Serve with cucumber raita. Enjoy!
