Bengali Beef Brisket & Veggie Curry with Buttery Rice & Greek Yoghurt
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Bengali Beef Brisket & Veggie Curry with Buttery Rice & Greek Yoghurt

Bengali Beef Brisket & Veggie Curry with Buttery Rice & Greek Yoghurt

Shortcut ingredients | <5 min prep | Quick assembly

This slow-cooked beef brisket is coated in only the best and most flavourful Bengal curry paste. As the curry gets to cooking in the oven, all you'll have to worry about is heating up the microwavable rice. It is just that easy! (and tasty).

Quick Prep

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Preparation Time45 minutes
Cooking Time


Serving amount

1 bunch

baby broccoli

1 packet

slow-cooked beef brisket

1 bag

Trimmed Green Beans

1 packet

Bengal curry paste

1 packet

coconut milk

1 packet

microwavable basmati rice

(Contains Soy;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tbs


20 g



Nutritional Values

Energy (kJ)3461 kJ
Fat46.7 g
of which saturates28.5 g
Carbohydrate61 g
of which sugars11.7 g
Protein40.5 g
Sodium1245 mg
The average adult daily energy intake is 8700 kJ


Baking Dish



• Preheat oven to 220°C/200°C fan-forced. • Trim and roughly chop baby broccoli. • To a baking dish, add slow-cooked beef brisket, baby broccoli and trimmed green beans. • Cover with foil and roast until veggies are slightly tender, 15 minutes.


• Remove foil from baking dish and add Bengal curry paste, coconut milk, the brown sugar and the water. Gently stir to combine. • Bake uncovered for a further 10-12 minutes, until veggies are tender and sauce has thickened slightly. • When curry has 5 minutes remaining, microwave rice until steaming, 2-3 minutes. Stir through the butter.


• Divide Bengali beef brisket and veggie curry and buttery rice between bowls. • Serve with a dollop of Greek-style yoghurt. Enjoy!

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