Easy North Indian Coconut Beef Curry
with Rice & Broccoli
- Soy
- Gluten
- May contain traces of allergens
Rich, fragrant, and bursting with warm spices, this North Indian coconut beef curry is a beaming bowl of pure comfort! Served with fluffy rice and tender greens, it’s a creamy, dreamy dish that’ll transport your taste buds straight to the tropics.
Ingredients
1 packet
Jasmine rice
250 g
Beef Strips
1 packet
Garlic Paste
1
Broccoli
1 sachet
Mild North Indian Spice Blend
1 packet
Coconut Milk
Not included in your delivery
1.25 cup
water
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
1 tsp
vinegar (white wine or rice wine)
Nutrition Values
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so Don't peek!
• Chop broccoli (including stalk!) into small florets. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl.
• Discard any liquid from beef strip packaging. Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return all beef strips then reduce heat to medium and add Sri Lankan spice blend and garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, vinegar and a splash of water until slightly thickened, 1-2 minutes. Remove pan from heat and stir through broccoli until combined. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rice and North Indian coconut beef curry between bowls to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, slice lime into wedges and squeeze over some lime juice. Garnish with crushed peanuts and tear over coriander. Serve with any remaining lime wedges.
