Shortcut Spiced Beef & Broccoli Curry
with Basmati Rice
Beat the winter 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 and sprinkling of fresh coriander, it's just what the doctor ordered!
Ingredients
250 g
Beef Strips
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1 packet
Basmati Rice
1 packet
Broccoli Florets
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, place broccoli 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from broccoli, add to pan with carrot and cook, until softened and browned, 4-5 minutes.
• 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 and stir through baby spinach leaves and cooked beef until wilted and combined, 1 minute. Season to taste.
• Divide rice between bowls. Top with spiced beef and broccoli coconut curry. Enjoy!
