One-Pot Curried Beef & Rice

A hearty one-pot meal of deeply browned beef mince, fragrant spiced jasmine rice and a fresh tomato-cucumber salad. Designed for maximum flavour with everyday pantry ingredients.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the Beef Heat a large, heavy-based pot over medium-high heat. Add the beef mince and season with: Soy sauce 1½ tsp garam masala Cayenne pepper Black pepper Leave the mince undisturbed for several minutes to develop a deep brown crust before breaking it up. Continue cooking until well browned. Remove the mince, leaving the rendered fat and browned bits in the pot.

Step 2

Cook the Aromatics Reduce the heat to medium. Add the onions and cook for 5–7 minutes until soft and lightly golden. Stir in the butter. Add: Garlic Bird’s Eye chillies Ground ginger Ground coriander Ground cumin Fenugreek powder Turmeric Cook for 30–60 seconds, stirring continuously, until fragrant.

Step 3

Caramelise the Tomato Paste Add the tomato paste. Cook for 2–3 minutes, stirring frequently, until it darkens slightly and develops a sweeter, richer flavour.

Step 4

Build the Sauce Add: Chopped tomatoes Remaining 2 tsp garam masala Bay leaf Pinch of sugar Simmer gently for 5 minutes, allowing the sauce to reduce slightly. Taste and adjust seasoning if required.

Step 5

Return the Beef Return the browned mince and any resting juices to the pot. Mix thoroughly until evenly combined.

Step 6

Cook the Rice Stir in the rinsed rice until coated in the sauce. Pour in the hot stock. Bring to a gentle simmer. Cover with a tight-fitting lid, reduce the heat to low and cook for 12–15 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the heat and place a clean kitchen cloth between the pot and the lid. Allow to steam for 10 minutes.

Step 7

Prepare the Salad While the rice rests, combine: Tomatoes Cucumber Apple cider vinegar Sugar Salt Mix well and allow to stand until serving.

Step 8

Finish Remove the bay leaf. Fluff the rice gently with a fork. Taste and adjust the seasoning if required. Serve with a generous spoonful of the tomato and cucumber salad over each portion.