This beef curry is perfectly warming and delicious. Tomato provides a rich base and with nutty brown rice and a fresh squeeze of citrus to finish, you won’t be left feeling full to the brim. Don’t be afraid of blushing steak during the cooking - it will melt into silkiness by the time the curry is done.
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premium beef rump
baby spinach leaves
Chennai curry paste
To prepare the ingredients, rinse the brown rice well. Finely slice the brown onion, cut the lemon into wedges and wash the baby spinach.
Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until rice is soft. Drain.
Rub the premium beef rump steak with half of the olive oil and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the rump steak and cook for 2 minutes on each side. Transfer to a plate and cover with foil to rest while you prepare the curry sauce.
Heat the remaining olive oil in the same frying pan back over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Chennai curry paste and a splash of water and cook for 1 minute or until fragrant. Add the diced tomatoes and bring to the boil. Reduce the heat to low and simmer for 5 minutes.
Cut the steak into 5mm thick slices. It may still be a little undercooked but it will continue cooking in the curry sauce. Fold the sliced steak through the curry sauce with the baby spinach. Simmer for 2 minutes or until the spinach is wilted and the steak is heated through.
To serve, divide the rice between bowls and top with the curry. Squeeze with lemon wedges just before digging in.