Indian-Inspired Beef & Veggie Curry
with Rapid Rice
- Milk
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
A curry in only 25 minutes? With our easy four-step recipe, you'll have a delicious dish ready in a jiffy and with the help of bright Mumbai spices, It'll be looking like the deep golden rays of the sunset. Who needs riches when you have this silky, rich coconut curry instead?
Ingredients
1 sachet
Mild North Indian Spice Blend
250 g
Lamb Mince
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Basmati Rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
½ cup
water
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook basmati rice, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and stir until melted.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, halve baby broccoli lengthways. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, baby broccoli and soffritto mix, breaking mince up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add garlic paste, Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute.
• Add coconut milk and the water, then bring to a simmer. Cook until slightly reduced, 4-5 minutes. Season to taste.
Little cooks: Help out with measuring the water.
• Divide rapid rice between bowls. • Top with Indian beef and veggie curry. Enjoy!
