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Fragrant Caribbean Beef
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Fragrant Caribbean Beef

Fragrant Caribbean Beef

with Coconut Rice and Sweetcorn Salsa

Poudre de Colombo may have originated in Sri Lanka but it adds an unmistakably sunny Caribbean vibe to anything you cook with it, including tonight's spiced beef. Sweetened with mango chutney and served with coconut rice, it's a true taste of sunshine… something we could all do with on these cold winter nights!

Tags:
Dairy Free

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

200

Coconut Milk

40

Mango Chutney

1

Chicken Stock Powder

1

Black Beans

10

Coriander

326

Sweetcorn

1

Poudre de Colombo

150

Basmati Rice

1

Onion

30

Tomato Puree

40

Dried Apricots

½

Lime

Not included in your delivery

1

Olive Oil

150

Water for the Beef

100

Water for the Stock

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Nutritional information

Energy (kcal)1076 kcal
Energy (kJ)4502 kJ
Fat43 g
of which saturates24 g
Carbohydrate118 g
of which sugars39 g
Protein47 g
Salt4.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Strainer
Chopping Board
Slotted Spoon
Medium Saucepan
Knife
Lid
Grill Pan
Spoon
Grater
Small Bowl
Bowl
Fork

Instructions

Prep the Veggies
1

Halve, peel and chop the onion into ½cm pieces. Drain and rinse the sweetcorn and black beans together in a colander. Cut each dried apricot into quarters. Heat a glug of oil in a large saucepan on medium heat and add half the onion. Cook until soft, 5 mins. Then add half the chicken stock pot, water (amount specified in the ingredient list) and coconut milk (only use amount specified or the rice won't cook properly).

Cook the Rice
2

Bring the mixture to the boil, stir to dissolve, then add the basmati rice. Add two-thirds of both the sweetcorn and black beans to the rice. Mix and bring to the boil, then reduce the heat to medium-low. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Beef it up!
3

While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, breaking it up with a spoon, 5-6 mins. Add the remaining onion to the beef and cook until softened, stirring occasionally, another 5 mins. Add the apricots, poudre de columbo and tomato purée. Stir together and cook for 1 minute more.

Thicken the Sauce
4

Add the mango chutney, remaining stock pot and water (amount specified in the ingredient list) to the pan. Stir to dissolve the stock pot. Bring to a simmer and gently bubble until the sauce is rich and thick, 5-7 mins.

Make the Salsa
5

As the beef is cooking, roughly chop the coriander (stalks and all) and pop it in a small bowl. Mix in the remaining sweetcorn and black beans. Zest the lime and set aside. Cut the lime in half and squeeze a little of the juice into the sweetcorn and beans. Stir in the olive oil (amount specified in the ingredient list), add a pinch of salt and a grind of black pepper. Mix well... that's the salsa done!

Finish and Serve
6

When the rice is cooked, fluff it up with a fork and stir through the lime zest. Serve it in bowls with the Caribbean spiced beef on top and some sweetcorn salsa. Enjoy!