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Spicy Beef Curry

Spicy Beef Curry

with almond flaked pilau

This fiery curry is for all the heat lovers out there. Try it if you dare! Fragrant pilau rice and fresh coriander provide a balancing element with added crunch from lightly toasted almonds.

Extra spicy
Total Time30 minutes
Cooking Time20 minutes


Serving amount

250 grams

Beef Strips

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


150 grams


1 sachet(s)

Harissa Paste

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)


5 grams


1 sachet(s)

Ground Turmeric

15 grams


(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2718 kJ
Energy (kcal)650 kcal
Fat10.7 g
of which saturates2.5 g
Carbohydrate89.3 g
of which sugars18.7 g
Dietary Fiber2.7 g
Protein39.3 g
Cholesterol0 mg
Salt4.47 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.


Pan with Lid
Pot with Lid


Make the Pilau
  • Add 300ml water (double for 4p) and turmeric to a pot over medium-high heat.
  • Bring to the boil then add the rice.
  • Once boiling, lower the heat to medium and cover with the lid. 
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
  • Halve, peel and chop the onion into small pieces.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Roughly chop the coriander (stalks and all).
  • Place a large pan over medium heat (no oil).
  • Once hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.

TIP: Watch them like a hawk as they can burn easily.

Sear the Beef
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the beef strips until browned, shifting as they colour, 2-3 mins. Season with salt and pepper
  • Once seared, remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.

TIP: You don't want to overcrowd the pan—cook in batches if necessary!

Fry the Veg
  • Return the pan to high heat with a drizzle of oil.
  • Fry the onion and carrot until softened, stirring occasionally, 5-6 mins. Season with salt and pepper.
Simmer the Curry
  • Lower heat to medium-high. Stir in the chopped tomatoes, vinegar and ½ tsp sugar (double for 4p).
  • Cover and simmer for 8-10 mins. IMPORTANT: Meat is safe to eat when the outside is browned.
  • Stir in the beef, rogan josh paste, harissa paste and a knob of butter.
  • Season to taste with salt, pepper and sugar.
Finish and Serve
  • Loosen the curry with a splash of water if you feel it's too thick.
  • Fluff up the rice with a fork.
  • Divide the pilau and curry between plates.
  • Top with chopped coriander and toasted almonds.
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