Quick Mumbai Beef & Coconut Curry
with Veggies & Rapid Rice
- Peanuts
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Thanks to tender beef strips, a couple of our signature spice blends and a pro-tip for cooking rice in a flash, this comforting curry asks very little of you. The main thing you have to do: enjoy!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
chopped veggie mix
1 bag
baby spinach leaves
1 packet
beef strips
1 tin
coconut milk
1 sachet
beef-style stock powder
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to saucepan.
• While rice is cooking, roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over a high heat. • Add beef strips and mild North Indian spice blend and cook, stirring, until browned, 1-2 minutes. Transfer to a plate.
• Return frying pan to a medium-high heat with a generous drizzle of olive oil. • Cook chopped veggie mix until tender, 4-5 minutes. • Add Mumbai spice blend and cook, stirring, until fragrant, 30 seconds. • Add coconut milk, the water, beef-style stock powder and baby spinach. Cook, until slightly thickened and spinach is wilted, 1-2 minutes. • Return beef to frying pan. Stir to combine. Season to taste.
TIP: Add a splash more water if the curry looks too thick.
• Divide rapid rice between bowls. Top with Mumbai beef and coconut curry. • Serve sprinkled with crushed peanuts.
