Bengali Beef Brisket & Veggie Curry with Buttery Rice & Greek Yoghurt
Shortcut ingredients | <5 min prep | Quick assembly- Soy
- Milk
- May contain traces of allergens
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).
Ingredients
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
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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!
