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Fruity Beef Curry

with rice and green beans
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
:Ā 
637 kcal
Protein
:Ā 
36.6g protein
Total
:Ā 
20 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Mustard
  • Milk
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

Irish Beef Strips

1 sachet(s)

Beef Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2666 kJ
Energy (kcal)637 kcal
Fat19.2 g
of which saturates10.6 g
Carbohydrate80.5 g
of which sugars7.5 g
Dietary Fiber3.9 g
Protein36.6 g
Salt1 g
Potassium214.5 mg
Calcium70.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
ā€¢Grater
ā€¢Pan with Lid
ā€¢Pot with Lid

Cooking Steps

Boil the Rice
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).
Prep the Veg
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).
Sear the Beef Strips
3
  • Place a large pan over high heat with a drizzle of oil.
  • Once the pan is very hot, sear the beef strips 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 heat 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 powder. 
  • 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.
Meal right image

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