Beef curry with brown rice
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$5.50 per serve
(at time of publication)
Full ingredients list:
1 portion Beef stir-fry base
4 teaspoons red curry paste
1 portion Tomato, mushroom and capsicum sauce
1 x 400g can no-added-salt chickpeas in spring water, rinsed, drained
1/3 cup sultanas
1/2 cup reduced-fat coconut milk
1 cup low-GI Doongara brown rice
1/4 cup reduced-fat natural yoghurt
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
4 shallots, sliced
2 tablespoons slivered almonds, lightly toasted, to garnish
1/4 cup coriander leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Set a large non-stick frying pan over high heat. Add beef; cook for 3–4 minutes, or until evenly browned. Stir in curry paste; cook for 1–2 minutes, or until fragrant.
Step 2 Add tomato sauce to pan with chickpeas, sultanas and coconut milk; bring to the boil. Reduce heat; simmer for 20–25 minutes, or until beef is tender.
Step 3 Meanwhile, cook brown rice, according to packet instructions, in a large saucepan of boiling water until tender; drain. Toss salad greens, cherry tomatoes and shallots in a large bowl.
Step 4 Top brown rice with beef curry, garnish with coriander leaves and slivered almonds, and serve.
This recipe is part of our Cook once, make meals for a week! feature... all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead.
About this recipe
First published: May 2015