This creamy coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the toasted almonds.
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Mumbai spice blend
beef-style stock powder
water (for the rice)
water (for the curry)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the carrot and parsnip (both unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps keep it tender.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend, tomato paste (see ingredients) and remaining garlic until fragrant, 1 minute. Add the coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the curry has reduced slightly, 5-6 minutes.
Add the beef strips and roasted veggies to the curry and cook until heated through, 1-2 minutes. Add the brown sugar, remaining butter, salad leaves, lemon zest and a generous squeeze of lemon juice and stir through until the leaves have wilted. Season with pepper.
Divide the garlic rice between bowls and top with the Mumbai coconut beef curry. Garnish with the toasted almonds. Serve with any remaining lemon wedges.