[Cluster] NZ Slow-Cooked Indian Beef Curry
with Veggies & Flatbreads
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Mild North Indian Spice Blend
1
Red Onion
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
Diced Beef
1
Parsnip
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. Cut onion into wedges. • In medium bowl, combine the plain flour, a pinch of salt and pepper and a drizzle of olive oil. Add diced beef and toss to coat. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, tossing once, until browned, 2-3 minutes. TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns and doesn't stew. TIP: Add extra oil between batches if necessary.
• Reduce heat to medium, then add Mumbai spice blend and mild North Indian spice blend, and cook until fragrant, 1 minute. • To the pan with the beef, stir in onion, carrot, parsnip, beef-style stock powder and the water. Season. • Cover saucepan with a lid or tightly with foil. Bake in oven, until beef is tender, 50-60 minutes.
• When the curry has 5 minutes remaining, toast flatbreads to your liking. • When the curry is done, add coconut milk and baby spinach, and stir to combine.
• Divide slow-cooked Indian beef and veggie curry between bowls. • Serve with flatbreads. Enjoy!
