Pulled Beef Curry with Brown Rice

Pulled Beef Curry with Brown Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 5, 2017.
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This pulled beef coconut curry is packed full of flavour.

Ingredients

BROWN RICE

  • 1½ cups Japanese brown rice
  • 2¼ cups water

PULLED BEEF CURRY

  • 1 brown onion, finely sliced
  • 2 carrots, cut in half lengthways and sliced 0.5cm
  • 2 tablespoons GF Indian spice mix
  • 2 cloves garlic, crushed
  • 2 tablespoons finely grated ginger
  • 1 can coconut milk (shake well before opening)
  • 1 head broccoli, cut into small florets
  • 400g GF pulled beef
  • 2 tablespoons GF tomato sauce
  • 3 teaspoons GF fish sauce

TO SERVE

  • 2 tomatoes

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice is cooking, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and carrot for 4-5 minutes, until onions are soft.
  3. Add Indian spice mix, garlic and ginger and cook for 1-2 minutes, until fragrant. Add coconut milk and bring to a simmer.
  4. Add broccoli, pulled beef, tomato sauce and fish sauce. Simmer gently for 4-5 minutes, breaking up meat with a wooden spoon as it cooks, until vegetables are tender and meat has warmed through. Season to taste with salt and pepper.
  5. While curry is cooking, finely dice tomatoes. Place in a small bowl and season with salt and pepper.
  6. Spoon ¾ cup of cooked brown rice into bowls and top with pulled beef curry. Sprinkle with diced tomato.

Nutritional Information

Energy 2062 kj
493 kcal
Protein 24.9g
Carbohydrate 50.1g
Fat 21.2g