• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut capsicum into bite-size chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• While veggies are roasting, in a medium saucepan, add the water and bring to  
the boil. Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is 
tender and water has absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so don't peek!  
Little cooks: Help with measuring the water!

• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large 
frying pan over high heat. Cook beef strips, in batches, tossing, until browned and 
cooked through, 1-2 minutes. Transfer to a plate.
• Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste 
and Southeast Asian spice blend until fragrant, 1 minute.
• Add coconut milk, stock concentrate, the soy sauce and brown sugar and 
cook, stirring, until thickened slightly, 1-2 minutes. Return beef to pan, then add 
roasted veggies. Cook, stirring, until combined, 1 minute. Season with pepper.

• Divide basmati rice between bowls. • Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!