Mild Coconut Beef & Veggie Curry
with Basmati Rice & Mint
- Milk
Tender beef strips are tossed in a rich, coconut curry sauce for an explosion of flavour. This hearty, warming bowl of goodness is a 10 out of 10 in our eyes, with fragrant mint to add the perfect pop of brightness.
Ingredients
1
Tomato
1 packet
Mint
250 g
Beef Strips
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tsp
honey
¼ cup
water
Nutrition
You will need
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water. Add basmati rice and a generous pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain and return to saucepan. Add the butter and stir to combine. Set aside.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato and baby spinach leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strips packaging.
• 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 beef in batches over high heat helps it stay tender.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot and tomato until tender, 4-5 minutes.
• Add tomato paste and mild sambal seasoning and cook until fragrant, 1 minute.
• Stir through the baby spinach leaves, coconut milk, chicken-style stock powder, the honey and water until combined. Simmer until the sauce has thickened slightly, 2-3 minutes.
• Return beef to pan, then season to taste with salt and pepper.
• Divide basmati rice between bowls.
• Top with mild coconut beef and veggie curry.
• Tear over mint (see ingredients) to serve. Enjoy!
Little cooks: Add the finishing touch and tear over the mint leaves!
