Double Seared Beef & Mumbai Coconut Sauce
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Double Seared Beef & Mumbai Coconut Sauce

Double Seared Beef & Mumbai Coconut Sauce

with Roast Veggie Medley

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!

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time15 minutes


Serving amount


sweet potato


brown onion



1 clove


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


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


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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.


• 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.


• 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.


• Slice beef. • Divide roast veggie medley and seared beef rump between plates. • To the adults portion, spoon over Mumbai coconut sauce to serve. Enjoy!

ADAPT FOR KIDS: Skip the Mumbai coconut sauce for the kids portion and swap it in with your favourite condiment!