One-Pot Indian Beef & Potato Curry
with Flatbreads & Parsley- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Macadamia
- Hazelnut
- Traces of Pine Nut
This aromatic dish features tender beef and hearty potatoes simmered in a rich, flavourful sauce bursting with exotic spices. Each spoonful delivers a perfect balance of heat and warmth, making it an irresistible comfort food.
Ingredients
1
carrot
1
potato
1 stalk
celery
1 packet
beef strips
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 sachet
Vegetable Stock Powder
2
Flatbread
(May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Macadamia, Hazelnut, Pine Nut)
1 packet
Parsley
Not included in your delivery
olive oil
1.05 cup
water
Nutrition Values
Utensils
Cooking Steps
• Cut carrot and potato into 1cm chunks. Thinly slice celery.
• In a large saucepan, 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. • Return saucepan to medium-high heat with a drizzle of olive oil. Add celery, carrot and potato and cook until tender, 3-4 minutes. • Add Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and vegetable stock powder, then bring to boil.
• Reduce heat to medium, then simmer, until veggies are easily pierced with a fork, 15-20 minutes. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil.
• Return beef to saucepan and stir to combine. • Divide Indian beef & potato curry between bowls. • Tear over parsley to garnish and serve with flatbread. Enjoy!
