HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Beef Rump & Potato Curry
Mumbai Beef Rump & Potato Curry

Mumbai Beef Rump & Potato Curry

with Garlic Rice & Roasted Peanuts

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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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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef rump

½ packet

tomato paste

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)



1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

1 tsp

brown sugar

⅓ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3825 kJ
Fat35.3 g
of which saturates17.7 g
Carbohydrate97.4 g
of which sugars11.6 g
Protein47.1 g
Sodium1265 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into small chunks. Thinly slice the brown onion. Place the potato and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.


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 a pinch of 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 rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest for 5 minutes, then slice.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, 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 simmer until thickened, 2-3 minutes. Remove the pan from the heat. Add the roasted veggies and baby spinach leaves, then return the beef (plus any beef resting juices) to the pan and stir until the spinach is wilted, 1 minute. Season to taste.


Divide the garlic rice between plates. Top with the Mumbai beef and potato curry. Garnish with the roasted peanuts to serve.