Coconut Beef Curry with Green Rice and Cucumber Yoghurt

Coconut Beef Curry with Green Rice and Cucumber Yoghurt

Ready in 35 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 21, 2018.


Curry and Rice

  • 1 coconut beef curry
  • 1½ cups basmati rice
  • 2¼ cups water
  • 1 bag baby spinach

Cucumber Yoghurt

  • 1 Lebanese cucumber
  • 150g yoghurt


  1. Cook curry Preheat oven to 180°C. Remove plastic cover from coconut beef curry. Place on an oven tray and cook for about 30 minutes, until heated through. Alternatively, spoon meal into an oven dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. When rice is cooked stir through spinach.
  3. Make cucumber yoghurt Grate cucumber and squeeze out excess liquid. Combine in a bowl with yoghurt and season to taste.
  4. Serve rice, topped with curry and a dollop of cucumber yoghurt.