Beef Mince & Coconut Curry
with Green Beans & Garlic Rice
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
1 packet
Green Beans
250 g
Beef Mince
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Asian Greens
1 packet
Tomato Paste
1 packet
Coriander
1 packet
Coconut Milk
2
Garlic
1 sachet
Vegetable Stock Pot
1
Carrot
1 sachet
Mumbai Spice Blend
1
Brown Onion
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and salt and 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 rice is cooking, thinly slice brown onion. • Thinly slice carrot into half moons. Roughly chop Asian Greens. • Trim green beans and cut into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and green beans, stirring occasionally, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 4-6 minutes. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. Add coconut milk, the water (for the curry) and vegetable stock pot. Cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat. • Add baby spinach leaves, then return cooked veggies to pan and stir until combined and spinach is wilted.
• Divide garlic rice between bowls. • Top with beef mince and coconut curry. • Tear over coriander. Garnish with crispy shallots to serve. Enjoy!
