Bengal Beef Curry with Rice & Veggies

Pre-Prepped | Three Steps | Ready in 15

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a mild, yet flavourful Bengal beef curry with coriander and crushed peanuts.

Heads-up - you'll need a microwave for this recipe.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Peanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

  • 1baby broccoli
  • 1capsicum
  • 1 packetbeef strips
  • 1 sachetBengal curry paste
  • 1 tincoconut cream
  • 1 packetmicrowavable basmati rice(May be present Gluten)
  • 1 bagcoriander
  • 1 packetcrushed peanuts(ContainsPeanutsMay be present Gluten, Tree Nuts, Milk, Sesame, Soy)

Not included in your delivery

  • olive oil
Nutritional Valuesper serving
Nutritional Values

per serving

Energy (kJ)0 kJ
Energy (kJ)3377 kJ
Fat40.9 g
of which saturates25.9 g
Carbohydrate55.4 g
of which sugars12.2 g
Dietary Fibre0 g
Protein50.2 g
Cholesterol0 mg
Sodium1406 mg
The average adult daily energy intake is 8700 kJ
Utensils
Large Non-Stick Pan
Instructions
1

Chop baby broccoli. Slice capsicum. Heat olive oil in frying pan over high heat. Cook veggies with a good splash of water, tossing, until tender, 4-5 mins. Season.Transfer to a bowl.

2

Return pan to high heat with olive oil. Add beef and cook, tossing, until browned, 1-2 mins. Add curry paste and cook until fragrant, 1-2 mins. Add coconut cream and simmer until slightly thickened, 1 min. Add veggies and toss.

3

Zap rice in microwave until steaming, 2-3 mins. Roughly chop coriander. Plate up rice and curry. Top with coriander and peanuts.