[MENU COOK] NZ Bengal Beef & Coconut Curry
with Garlic Rice
Ingredients
1
Red Onion
1 sachet
Coriander
1 packet
Bengal Curry Paste
sachet
Beef-Style Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1 packet
Basmati Rice
sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Diced Beef
Nutrition Values
Cooking Steps
[MENU COOK notes: curry paste guardrails - add spice blend (swap stock for SB?), assess if brown sugar is needed]
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and 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, finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the baby spinach leaves.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When the oil is hot, cook the diced beef in batches, turning once halfway through, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened and browned, 4-5 minutes. Add the Bengal curry paste and cook until fragrant, 1-2 minutes.
Add the coconut milk and beef-style stock powder, stir well to combine and gently simmer until thickened slightly, 1-2 minutes. Stir in the beef and spinach until wilted, 1 minute. Season to taste. TIP: Add a splash more water if the curry looks too thick.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the Bengal beef and coconut curry. Enjoy!
