Fruity Beef Curry
with coriander and green beans
Fruitiness and curry may not be two concepts you would immediately put together, but in fact, they're a flavour pairing that really works! The fruitiness in this recipe comes from a helping of cranberry chutney, which also adds a pleasing sweetness to the dish.
Tags:
Family Friendly
•Protein Rich
•Quick
•Calorie Smart
Allergens:
Mustard
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Curry Powder
(Contains Mustard)
1 sachet(s)
Cranberry Chutney
1 unit(s)
Shallot
150 grams
Green Beans
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Rice
5 grams
Coriander
250 grams
Beef Strips
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 sachet(s)
Ground Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2594 kJ
Energy (kcal)620 kcal
Fat15.9 g
of which saturates10.1 g
Carbohydrate74.1 g
of which sugars8 g
Dietary Fiber0 g
Protein36.9 g
Cholesterol0 mg
Salt1.29 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and thinly slice the shallot.
- Trim the green beans then chop into thirds.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
3
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips with the ground coriander until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove from the pan and set aside.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, stirring frequently, 3-4 mins. Stir in the garlic and curry powder. Cook for 1 min.
- Pour in 100ml water (double for 4p) along with the stock.
- Add the green beans, bring to the boil, then reduce the heat to medium.
- Cover the pan with a lid or some foil and simmer until the green beans are tender, 5-7 mins.
5
- Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and cranberry chutney.
- Bring to the boil, then remove the pan from the heat.
- Stir through the beef strips and half the coriander.
- Taste and season with salt and pepper if desired.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the fruity beef curry.
- Finish with a sprinkling of the remaining coriander.
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