Shortcut Spiced Beef & Cauliflower Curry
with Rapid Rice & LemonBeat the cold with a warming bowl of curry. Tonight’s iteration is whipped up in the blink of an eye and brings together tender beef strips and cauliflower, stirred through a fragrant coconutty sauce. With basmati rice to help soak up all the delicious curry, it’s just what the doctor ordered!
Ingredients
250 g
Beef Strips
1 packet
Cauliflower
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water. Add basmati rice and a
pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes.
• Drain and set aside.
• Meanwhile, slice lemon into wedges.
• Place cauliflower florets on a microwave-safe plate with a splash of water.
Cover with damp paper towel. Microwave on high for 3 minutes.
• 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 and season with
salt and pepper.
TIP: Cooking the meat in batches over a high heat helps keep it tender.
• Drain excess water from cauliflower.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook
cauliflower until softened and browned, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Add chermoula spice blend and tomato paste and cook until fragrant,
1 minute. Add coconut milk, chicken-style stock powder and the water,
stirring, until slightly thickened, 2-3 minutes.
• Remove pan from heat, then stir through baby leaves and cooked beef until
wilted and combined, 1 minute. Add a generous squeeze of lemon juice and
season to taste.
• Divide rapid rice between bowls. Top with spiced beef and cauliflower curry.
• Serve with any remaining lemon wedges. Enjoy!
