Mumbai Beef & Potato Curry

Name: Mumbai Beef & Potato Curry with Rice & Roasted Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 potato; 1 carrot; 1 capsicum; 1 packet basmati rice; 1 packet beef strips; ½ packet tomato paste; 1 tin coconut milk; 1 tsp brown sugar; 1 packet roasted peanuts; 1.5 cup water (for the rice); 1 sachet Mumbai spice blend; ¼ cup water (for the curry)

with Rice & Roasted Peanuts

4.5(1.8K)

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Calories

:

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Protein

:

44.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Peanuts
Wheat
Gluten
Soy
May contain traces of allergens
Traces of Tree Nuts
Milk
Sesame

This Indian-inspired coconutty beef curry will add the (mild) spice you never knew you needed to your night. It's filled to the brim with bright and subtly sweet veggies and hearty chunks of potato, and finished with a nutty sprinkling roasted peanuts for crunch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

potato

1

carrot

1

capsicum

1 packet

basmati rice

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

1 packet

beef strips

½ packet

tomato paste

1 tin

coconut milk

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 tsp

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)3572 kJ

Fat31.2 g

of which saturates17.3 g

Carbohydrate93.3 g

of which sugars17.7 g

Protein44.6 g

Sodium1183 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and capsicum into small chunks. • Place prepped veggies 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.

2

• Meanwhile, in a medium saucepan, add the water(for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan 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!

3

• While the rice is cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Transfer to a large bowl. Set aside.

TIP: Cooking the beef in batches over high heat helps it stay tender.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Add tomato paste (see ingredients) and Mumbai spice blend. Cook, stirring, until fragrant, 1-2 minutes.

5

• Add coconut milk, the brown sugar and the water(for the curry) to the frying pan. • Simmer until thickened, 2-3 minutes. • Remove pan from heat. Add roasted veggies, then return the beef strips (plus any resting juices) to the pan. Stir to combine. Season to taste.