Malaysian Beef & Roast Veggie Curry
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Malaysian Beef & Roast Veggie Curry

Malaysian Beef & Roast Veggie Curry

with Jasmine Rice & Peanuts

Who said curry has to be complicated? Thanks to some shortcut ingredients, this colourful, coconutty and crowd-pleasing beef curry comes together in a jiffy.

Kid Friendly
Quick Prep
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount



1 bag

Carrot & Zucchini Mix

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 packet

beef strips

1 packet

ginger paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

½ tsp

brown sugar

1 tbs

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)3432 kJ
Fat35.3 g
of which saturates19.4 g
Carbohydrate79.1 g
of which sugars14.8 g
Protein43.6 g
Sodium1316 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum into bite-size chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• While veggies are roasting, in a medium saucepan, add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water has absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes (cooking beef in batches helps it stay tender!). Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste and Southeast Asian spice blend until fragrant, 1 minute. • Add coconut milk, vegetable stock powder, the soy sauce and the brown sugar and cook, stirring, until thickened slightly, 1-2 minutes. • Return beef to pan, then add roasted veggies and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute. Season with pepper.


• Divide jasmine rice between bowls. • Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!