Coconut Beef Curry with Rice and Cucumber Yoghurt

Coconut Beef Curry with Rice and Cucumber Yoghurt

Ready in 35 minutes Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 20, 2019.


Coconut Beef Curry

  • 1 coconut beef curry

Rice and Cucumber Yoghurt

  • 1 pack basmati rice
  • 1½ cups water
  • 1 Lebanese cucumber
  • 120g yoghurt
  • 1 pack 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 Combine rice, 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 12 minutes. Turn off heat and steam, still covered, for 8 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 and season.
  4. Serve rice topped with coconut beef curry, cucumber yoghurt and peanuts.