Double Mumbai Coconut Beef & Veggie Curry
with Garlic Rice
- Milk
For tonight’s dinner, tender beef is simmered in a creamy, spiced coconut sauce, creating a warm and comforting dish that’s perfectly paired with fragrant garlic rice. Ideal for a cosy dinner or when you’re craving something bold and delicious!
Ingredients
2 clove
garlic
1 packet
basmati rice
1 stalk
celery
1
carrot
1
tomato
2 packet
beef strips
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
1 tsp
brown sugar
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to 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 the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Thinly slice celery. • Thinly slice carrot into half-moons. • Finely chop tomato.
• When the rice has 10 minutes remaining, discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat. • 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 meat in batches over a high heat helps keep it tender.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until slightly softened, 4-5 minutes. • Add Mumbai spice blend and tomato paste (see ingredients), and cook until fragrant, 1 minute. • Stir through coconut milk, chicken-style stock powder, the brown sugar and the water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.
• Return beef strips to pan and stir to combine. Season with pepper.
• Divide garlic rice between bowls and top with Mumbai coconut beef and veggie curry. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the curry mild and lacking punch, while others enjoyed its pleasant taste. Consider adding extra spices to boost flavour if desired.
- Ease of prep: The recipe was generally easy to follow, though several noted confusion about when to add the chopped tomatoes.
- Suggestions: Skip the brown sugar for a less sweet curry; add the chopped tomatoes while simmering the sauce for better integration.
