with coriander and green beans
Fruitiness and curry may not be two concepts you would immediately put together, but in fact, they're a flavour pairing that really works! The fruitiness in this recipe comes from a helping of cranberry chutney, which also adds a pleasing sweetness to the dish.
Allergens
Utensils
Tags
Curry Powder
2 sachet(s)
Cranberry Chutney
1 sachet(s)
Shallot
1 unit(s)
Green Beans
150 grams
Garlic
1 unit(s)
Creme Fraiche
110 grams
Rice
150 grams
Coriander
5 grams
Irish Beef Strips
250 grams
Beef Stock
1 sachet(s)
Ground Coriander
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and thinly slice the shallot.
- Trim the green beans then chop into thirds.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips with the ground coriander until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, stirring frequently, 3-4 mins. Stir in the garlic and curry powder. Cook for 1 min.
- Pour in 100ml water (double for 4p) along with the stock.
- Add the green beans, bring to the boil, then reduce the heat to medium.
- Cover the pan with a lid or some foil and simmer until the green beans are tender, 5-7 mins.
- Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and cranberry chutney.
- Bring to the boil, then remove the pan from the heat.
- Stir through the beef strips and half the coriander.
- Taste and season with salt and pepper if desired.
- Fluff up the rice with a fork and divide between bowls.
- Top with the fruity beef curry.
- Finish with a sprinkling of the remaining coriander.
2594
kJ
Energy (kJ)
620
kcal
Energy (kcal)
15.9
g
Fat
10.1
g
of which saturates
74.1
g
Carbohydrate
8
g
of which sugars
0
g
Dietary Fiber
36.9
g
Protein
0
mg
Cholesterol
1.29
g
Salt
