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
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 Aug 2026- Flavour: The curry sauce drew strong praise from many reviewers, with the spice blend and coconut base described as rich and flavourful; opinions on heat level were mixed, with some finding it mild and family-friendly and others wanting more spice. The garlic flatbreads were consistently well received as an accompaniment.
- Ease of prep: Most found this straightforward to cook, though roasting the vegetables added time; one reviewer simplified things by cooking everything together in one pot and still got a great result.
- Suggestions: Add rice alongside or instead of the flatbread if you prefer a more traditional curry pairing; stir the yoghurt into the curry rather than just topping it for a creamier finish. Cutting the flatbread in half before baking helps it crisp up better.
- Next-day meals: Several reviewers noted the curry tasted even better the next day as leftovers, with the flavours deepening overnight.
