[Pre-prepped] NZ Golden Beef & Potato Curry

• Add soffritto mix, potato and half the garlic and cook, tossing occasionally, until browned, 2-3 minutes. • Add katsu paste, coconut milk, chicken-style stock powder, and the water (for the curry), and bring to a boil. • Reduce heat to low, then cover with a lid (or foil) and simmer for 30 to 45 minutes or until cooked to your liking. In the last 10 minutes of cook time, remove lid and simmer until slightly reduced.

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!