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Bengali Beef Brisket & Veggie Curry with Buttery Rice & Greek Yoghurt Shortcut ingredients | <5 min prep | Quick assembly

This slow-cooked beef brisket is coated in only the best and most flavourful Bengal curry paste. As the curry gets to cooking in the oven, all you'll have to worry about is heating up the microwavable rice. It is just that easy! (and tasty).

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Quick Prep
Prep: 45 mins
Cook: 45 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bunch baby broccoli
  • 1 packet slow-cooked beef brisket
  • 1 bag trimmed green beans
  • 1 packet bengal curry paste
  • 1 packet coconut milk
  • 1 tsp brown sugar
  • 2 waters
  • 1 packet microwavable basmati rice
  • 20 gr butter
  • 1 packet greek-style yoghurt
  • olive oil
  • 2 bunch baby broccoli
  • 1 packet slow-cooked beef brisket
  • 1 bag trimmed green beans
  • 2 packets bengal curry paste
  • 2 packets coconut milk
  • 2 tsp brown sugar
  • 4 waters
  • 2 packets microwavable basmati rice
  • 40 gr butter
  • 1 packet greek-style yoghurt

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Trim and roughly chop baby broccoli.
    • To a baking dish, add slow-cooked beef brisket, baby broccoli and trimmed green
    beans.
    • Cover with foil and roast until veggies are slightly tender, 15 minutes.
  2. • Remove foil from baking dish and add Bengal curry paste, coconut milk, the brown
    sugar and the water. Gently stir to combine.
    • Bake uncovered for a further 10-12 minutes, until veggies are tender and sauce has
    thickened slightly.
    • When curry has 5 minutes remaining, microwave rice until steaming, 2-3 minutes.
    Stir through the butter.
  3. • Divide Bengali beef brisket and veggie curry and buttery rice between bowls.
    • Serve with a dollop of Greek-style yoghurt. Enjoy!