Mumbai Beef & Roast Veggie Curry
with Garlic Rice & Flaked Almonds
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Coconut Milk
1 packet
Tomato Paste
250 g
Beef Strips
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
3
Garlic
1 sachet
Mumbai Spice Blend
1 packet
Baby Spinach Leaves
1
Carrot
1
Zucchini
1 sachet
Chicken Stock Pot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut carrot and zucchini into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Transfer to a plate.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend, tomato paste and remaining garlic until fragrant, 1 minute. • Stir through coconut milk, beef stock pot and the water(for the curry). • Bring to the boil, then reduce heat to medium low. Simmer until slightly reduced, 2-3 minutes.
• Return beef sto pan, then add roasted veggies. Cook, stirring, until heated through, 1-2 minutes. • Stir through the brown sugar, baby spinach leaves and remaining butter until spinach is wilted. Season with pepper, then remove from heat.
• Divide garlic rice between bowls. Top with Mumbai beef and roast veggie curry. • Sprinkle with flaked almonds and tear over coriander leaves to serve. Enjoy!
