Beef & Roast Veggie Curry
with Cauliflower Rice & Cucumber Raita- Milk
- May contain traces of allergens
Packed with veggies and Indian-inspired flavours, this curry goes to show that a lower-carb meal can be super satisfying. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
zucchini
½
cucumber
2 clove
garlic
1 packet
cauliflower rice
1 packet
beef mince
1 tin
light coconut milk
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 tsp
brown sugar
Utensils
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 garlic and cucumber (see ingredients). • In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and cucumber to garlic oil mixture. Stir, season with salt and pepper and set aside. • Return the frying pan to 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.
