NZ Coconut Beef Curry
with Garlic Rice & Parsley
Ingredients
1
Tomato
500 g
Beef Strips
1
Celery
1 packet
Tomato Paste
1 packet
Parsley
1 packet
Coconut Milk
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Nutrition Values
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, beef-style stock powder, the brown sugar and 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. • Tear over parsley. Enjoy!
