Beef curry with rice

Serves: 6

Time to make: 45 mins , excludes making base mixes

Hands-on time: 15 mins

Ingredients

More weights & measures

1 portion Beef stir-fry mix (see tip)
4 teaspoons curry paste
1 portion Tomato, capsicum and mushroom sauce mix (see tip)
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
⅓ cup sultanasgolden raisinsX
½ cup reduced-fat coconut milk
1 cup wholegrain brown rice
¼ cup low-fat plain yoghurt
4 cups mixed salad greens
½ cup cherry tomatoes
4 spring onions, sliced
2 tablespoons slivered almonds, lightly toasted, to garnish (optional)
fresh coriandercilantroX, to garnish (optional)

Instructions

Stay Awake

1 Heat a non-stick pan. Add beef portion and cook until evenly browned. Stir in curry paste and cook for a few minutes.

2 Add tomato sauce portion with chickpeas, sultanas and coconut milk. Bring to boil, reduce heat and simmer for 20-25 minutes or until beef is tender.

3 Meanwhile, cook rice and mix salad ingredients together.

4 Serve curry with rice and salad. Garnish with coriander and slivered almonds (if using).

Variations

Make it gluten-free: Use gluten-free variants as indicated for base mix recipes (see tip) and check curry paste is gluten free.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

You may find this article useful:

Guide to shopping for beef

More delicious beef curries:

Thai beef curry

Beef massaman curry

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Beef and tomato curry

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Massaman curry with jasmine and pea rice

Beef korma

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Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 27 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 7 g

Sodium 210 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.