Pulled Beef Indian Curry

Steps

1. Cook rice Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Cook veggies Grate carrot and dice courgette 2cm. Heat a drizzle of oil in a fry-pan on medium heat. Cook carrot and courgette for 2-3, minutes until starting to soften. Stir regularly and add a splash of water if they start to stick.
3. Cook curry Add Indian spice mix to veggies and cook, stirring, for about 1 minute, until fragrant. Add coconut milk and simmer on medium heat for 1–2 minutes.
4. Stir through pulled beef and flavour booster. Cook gently on low-medium heat for 3-5 minutes, until vegetables are tender and beef is hot through. Season to taste with soy sauce.
5. Dice tomato and cucumber. Toss with a drizzle of vinegar (if desired) and season.
6. Serve curry and rice with tomato, cucumber and peanuts.