Mumbai Beef & Eggplant Curry
with Garlic Rice, Veggies & Peanuts
This vibrant beef and eggplant curry has flavour bursting in every bite! The garlic rice is fluffy and packed with savoury goodness, balanced against the roast veggies and Mumbai-style-style spices, we reckon it’s a sure winner at the dinner table.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
250 g
Beef Mince
1 packet
Jasmine rice
1 sachet
mild sambal seasoning
1
Eggplant
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio, May contain traces of allergens; )
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut eggplant into 1cm chunks. Cut carrot into bite-sized chunks. • Cut onion (see ingredients) into wedges. Finely chop garlic.
• Place eggplant, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add tomato paste (see ingredients), mild sambal seasoning and the remaining garlic until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies and baby leaves until wilted. Season with pepper.
• Divide garlic rice between bowls. • Top with Mumbai beef and eggplant curry. • Garnish with crushed peanuts. Enjoy!
