Mumbai Beef & Potato Curry
with Garlic Rice & Roasted Peanuts
This creamy Indian coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies, hearty chunks of potato and finished with a sprinkling of flair from the roasted peanuts.
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1
potato
1
parsnip
1
brown onion
3 clove
garlic
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
beef strips
½ packet
tomato paste
1 sachet
Mumbai spice blend
1 tin
coconut milk
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
roasted peanuts
(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water (for the rice)
¼ tsp
salt
1 tsp
brown sugar
â…“ cup
water (for the curry)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and parsnip (both unpeeled) into 1cm chunks. Thinly slice the brown onion. Spread the potato and parsnip on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the 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 has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a large bowl and set aside to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 4-5 minutes. Add the tomato paste (see ingredients), Mumbai spice blend and the remaining garlic and cook until fragrant, 1-2 minutes.
Add the coconut milk, beef-style stock powder, brown sugar and water (for the curry) and cook until thickened, 2-3 minutes. Remove the pan from the heat. Add the roasted veggies and baby spinach leaves, then return the beef strips (plus any resting juices) to the pan and stir until the spinach is wilted, 1 minute. Season to taste.
Divide the garlic rice between bowls. Top with the Mumbai beef and potato curry. Garnish with the roasted peanuts.