Shortcut Spiced Beef & Cauliflower Curry
with Rapid Rice & Lemon
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!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
250 g
Beef Strips
1 packet
Cauliflower
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
1
Carrot
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, thinly slice carrot into rounds. Slice lemon into wedges.
• Place cauliflowerflorets on a microwave-safe plate with a splash of water. Cover with a 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 oilis 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, then add to the 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, then stir through cooked beef until 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!
