Beef Tikka Masala - with Basmati Rice and Chickpeas
$49.99 ea
Serving Size: 4
Cook Time: 30 mins
COOKING INSTRUCTIONS
Have a rice cooker? You’re sorted! Just add your rice, turmeric and cover with water! If not, bring a medium sized pot to the boil with 1 ½ cups of water, then add the rice and turmeric. Let simmer for 10 mins then drain and keep covered. In the meantime, cut the beef into thin strips, season with salt and pepper. Prep the asparagus by removing hard ends, then cut into three pieces. Cut the zucchini in ½ lengthways, and then into 1 cm diagonal slices.
In a hot frying pan, drizzle olive oil and add the zucchini, stirring for 3 mins. Set aside. Drizzle more olive oil and add in the beef, cooking for 3 mins. Add in the asparagus and drained chickpeas, stirring for a few mins till incorporated. Add in the sauce, bring to the boil and then turn down to simmer for 10-15 mins.
Whilst your sauce is simmering away, pick and finely chop the coriander and shallots. Add this herb mixture to a bowl and drizzle over some olive oil.
To plate, serve your beef tikka masala over the turmeric rice, with the herb mixture and a drizzle of olive oil.
WHAT'S IN THE BOX?
- 500-700g rump steak
- Harris Farm Markets Tikka Masala Sauce Jar
- 1 tin chickpeas
- 1 kg basmati rice
- 500 g worth of zucchini
- 1 bunch asparagus
- 1 bunch coriander
WHAT YOU'LL NEED:
- 1 rice cooker or medium size pot
- 1 large frying pan
- 1 colander
- chopping board
- Olive oil
- Salt and Pepper
- 1/4 tsp turmeric
