Mumbai Beef & Roast Veggie Curry
with Garlic Rice & Flaked Almonds
Brought together with mild spices, creamy coconut milk and subtly sweet veg, this beef curry will warm you up, and fill your cup!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
zucchini
1 packet
beef strips
1 sachet
tomato paste
1 tin
coconut milk
1 packet
beef stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
coriander
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Utensils
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 to 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!
