Masala Beef & Potato Curry
with Garlic Flatbread & Yoghurt
- Wheat
- Gluten
- Soy
- Milk
- Mustard
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
Some may say that a potato curry is good in the winter, but with Mumbai spiced beef strips it will be hard to resist. The curry is popping with potato chunks soaking up the coconut sauce with help from flatbreads so not a drop is missed. It’s curry any day, every day!
Ingredients
1 sachet
Coriander
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
250 g
Beef Strips
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 sachet
Mumbai Spice Blend
2 packet
Potato
1
Carrot
1 packet
Masala Paste
(Contains: Mustard; )
1 packet
Coconut Milk
Not included in your delivery
20 g
butter
(Contains: Milk; )
½ cup
water
1 drizzle
olive oil
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips and toss to coat. • In a small heatproof bowl, add the butter and half the garlic, then microwave in 10 second bursts, until melted. Season and set aside.
• When the veggies have 10 minutes remaining, heat a large frying pan over 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.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook masala paste, curry powder and the remaining garlic until fragrant, 1 minute. • Add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then stir through beef strips and roasted veggies. Season to taste.
• While the curry is cooking, place flatbreads on the lined oven tray. • Drizzle (or brush) garlic butter over flatbreads. Bake until warmed through and lightly golden, 4-7 minutes.
• Divide Masala beef and potato curry between bowls. • Top with Greek-style yoghurt and tear over coriander. • Serve with garlic flatbreads. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, creamy curry flavours, though some found it too mild and others too spicy.
- Ease of prep: Straightforward to make, with roasting vegetables adding depth; some found multiple steps time-consuming.
- Suggestions: Consider adding spinach or capsicum for extra vegetables; try slicing flatbreads thinner for better crispiness.
- Portions: Generous servings for most; some suggest adding rice or cauliflower rice for a more filling meal.
- Flatbreads: Garlic butter flatbreads were a hit, complementing the curry well; some preferred them over rice.
