Mild Coconut Double Beef & Veggie Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mild Coconut Double Beef & Veggie Curry

Mild Coconut Double Beef & Veggie Curry

with Garlic Rice

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 a fragrant garlic rice to soak everything up.

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount



1 bag

broccoli florets

3 clove


1 packet

basmati rice

2 packet

beef strips

1 packet

Mild Curry Paste

(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )

1 sachet

vegetable stock powder

1 packet

light coconut milk

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1 tsp

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the curry)


Nutrition Values

Energy (kJ)3760 kJ
Fat47 g
of which saturates27 g
Carbohydrate85.5 g
of which sugars14.8 g
Protein72.8 g
Sodium1349 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the 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 carrot into half-moons. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.


• Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and broccoli florets until tender, 4-5 minutes. • Add mild North Indian spice blend, mild curry paste and remaining garlic and cook until fragrant, 1 minute. • Add the brown sugar, vegetable stock powder, water (for the curry), light coconut milk and remaining butter and cook until slightly thickened, 2-3 minutes. • Return beef to the pan and stir to combine. Season to taste.

TIP: Add a splash of water if the curry is too thick!


• Divide garlic rice between bowls. • Top with mild coconut beef and veggie curry to serve. Enjoy!