Bengal Beef Curry with Rice & Veggies
Pre-Prepped | Three Steps | Ready in 15
- Soy
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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.*
Ingredients
1
baby broccoli
1
capsicum
1 packet
beef strips
1 sachet
Bengal curry paste
1 tin
coconut cream
1 packet
microwavable basmati rice
(Contains: Soy;)
1 bag
coriander
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
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.
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.
Zap rice in microwave until steaming, 2-3 mins. Roughly chop coriander. Plate up rice and curry. Top with coriander and peanuts.
