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Bengali Beef Brisket & Veggie Curry

Bengali Beef Brisket & Veggie Curry

with Buttery Rice & Garlic Sauce
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
1080 kcal
Protein
: 
74.8g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

700 g

Slow-Cooked Beef Brisket

1 packet

Microwavable Basmati Rice

1 packet

Bengal Curry Paste

1 packet

Trimmed Green Beans

1 packet

Coconut Milk

1

Baby Broccoli

Calories1080 kcal
Energy (kJ)4530 kJ
Fat61.8 g
of which saturates32.3 g
Carbohydrate56.6 g
of which sugars11.8 g
Dietary Fibre7.3 g
Protein74.8 g
Sodium2500 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

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

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