Festival Recipe
Edgar’s Creamy Coconut Beef Curry with Rice
Recipe by Edgar Kirby
- Serves8 generous portions
Ingredients
- 450g lean minced beef (5% fat – because you're being sensible but not too sensible)
- 2 tins of good quality chopped tomatoes
- 1 tin of reduced-fat coconut milk
- 1 tin of chickpeas (protein-packed magic in a can)
- 3 whole mixed peppers (colour is key)
- 400g mushrooms (mushrooms = texture and flavour)
- 250g spinach (because we all need a bit of green in our lives)
- 3 tbsp of good quality curry powder (or your own homemade blend if you're feeling adventurous)
- 500g cooked rice (for that perfect base that brings it all together)
Method
- Prep the Veg: Cube the peppers and slice the mushrooms. Don't go too small – you're aiming for hearty chunks here. The texture matters!
- Cook the Mince: In a large pan, brown the minced beef over medium-high heat. Season with salt and pepper as it cooks. Once it's about three-quarters done (a little pink is fine), add in the mushrooms and peppers.
- Sauté the Veg: Crank the heat to high, cover the pan, and let the veggies soften, but don't make them mushy. We want some bite! Finish cooking the mince through.
- Add the Chickpeas, Tomatoes & Coconut Milk: Toss in your chickpeas (drain & rinse them first, please), followed by the tins of chopped tomatoes and coconut milk. Stir everything together. It'll start looking like the best dinner party in a pot!
- Simmer & Develop Flavour: Turn the heat to medium and let the curry simmer for about 20 minutes. This is when all the flavours come together and start to sing. It'll smell amazing, promise.
- Add the Spinach: Drop in the spinach and let it wilt down for about 5 minutes. It'll give you that gorgeous pop of green, plus all the goodness you need to feel a little better about yourself. (You're practically a health guru at this point.)
- Add the Rice: Stir in the 500g of cooked rice (feel free to use leftover rice, that's the best kind!). Make sure everything's evenly mixed. Let it warm through, and take a moment to appreciate how easy this is. Notes Top Tips: * If you want extra protein, you could toss in some extra chickpeas or even some peas. * Freezer-friendly: This curry freezes beautifully, so you can stash away portions for when life gets extra busy. Just defrost and reheat – it'll taste just as good! * Portion Control: This recipe makes enough to feed a crowd, or to feed you for several days. It's the gift that keeps on giving. * Pro Tip: "Don't worry about trying to make everything fresh every day – batch cooking is your friend."
