Quick Indian Coconut Double Beef Curry
with Garlic Rice, Radish Salad & Coriander
This easy unforgettable Indian beef curry gets the royal treatment with simmered spices, aromatic garlic rice and a finish of creamy coconut sauce. Who knew something that takes so little effort could be so tasty?
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Mumbai Spice Blend
Mild North Indian Spice Blend
Not included in your delivery
(Contains Milk; )
white wine vinegar
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. 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, roughly chop tomato. Thinly slice radish. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine tomato, radish, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. Set aside.
• In a large bowl, combine beef strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • 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 bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return beef (plus any resting juices) to the pan and stir to combine. Season to taste.
• Divide garlic rice between bowls. Top with Indian coconut beef curry. • Garnish with reserved coriander. Serve with radish salad. Enjoy!