Indian Coconut Beef Strip Curry
with Garlic Rice & Lemon
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 dash of zest from the fresh lemon wedges.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
basmati rice
1
carrot
½
lemon
1 packet
beef strips
½ packet
tomato paste
1 tin
coconut milk
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
3 clove
garlic
1
Brown Onion
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion. Thinly slice carrot into half-moons. • Zest lemon to get a pinch, then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until slightly softened, 4-5 minutes. • Add mild North Indian spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1 minute. • Add coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.
• Add beef strips to the curry and cook until heated through, 1 minute. • Add the brown sugar, baby spinach leaves, lemon zest, remaining butter and a generous squeeze of lemon juice. Cook, stirring, until spinach is wilted, 1-2 minutes. Season with pepper.
• Divide garlic rice between bowls and top with Indian coconut beef strip curry. • Serve with any remaining lemon wedges. Enjoy!
