Coconut Beef Curry with Cucumber Yoghurt

Coconut Beef Curry with Cucumber Yoghurt

Ready in 35 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, March 24, 2019.


Coconut Beef Curry

  • 1 coconut beef curry


  • 2 cups basmati rice
  • 3 cups water

Cucumber Yoghurt

  • ½ telegraph cucumber
  • 150g yoghurt
  • 1 Tbsp chopped peanuts


  1. Cook coconut beef curry Preheat oven to 180°C. Remove plastic cover from curry and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook rice Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Make cucumber yoghurt Grate cucumber and squeeze out any excess liquid. Add to a bowl, along with yoghurt. Season to taste.
  4. Serve rice topped with coconut beef curry, cucumber yoghurt and peanuts.