Quick Double Seared Beef & Mumbai Coconut Sauce

Name: Quick Double Seared Beef & Mumbai Coconut Sauce with Roast Veggie Medley
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sweet potato; 1 brown onion; 1 beetroot; 1 clove garlic; 1 packet Peeled & Chopped Pumpkin; 2 packet beef rump; 1 sachet Mumbai spice blend; 1 packet coconut milk; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roast Veggie Medley

4.0(360)

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Calories

:

726 kcal

Protein

:

71.5g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Over 30g protein

It's beef rump, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent beef to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

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

Ingredients

Serving amount

1

sweet potato

1

brown onion

1

beetroot

1 clove

garlic

1 packet

Peeled & Chopped Pumpkin

2 packet

beef rump

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3036 kJ

Calories726 kcal

Fat31 g

of which saturates19.1 g

Carbohydrate39.7 g

of which sugars27.1 g

Dietary Fibre13.8 g

Protein71.5 g

Sodium792 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato into bite-sized chunks. Peel onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place peeled & chopped pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• Meanwhile, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, in batches, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If you're beef rump is more than 4cm thick, cut in half before seasoning for a shorter cook time.

3

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.