Serves 4, prep and cook time 30 minutes
Ingredients
- 1½ cups (300g) basmati rice
- 2¼ cups (560ml) salt-reduced beef stock
- ½ cup (70g) slivered almonds
- 2 tablespoons extra virgin olive oil
- 500g beef mince
- 2 medium (300g) brown onions, peeled, quartered
- 2 cloves garlic, peeled
- 2 long green chillies, seeded, chopped
- 1 tablespoon curry powder
- 2 medium (250g) zucchini, quartered lengthways, then cut into 1cm chunks
- 400g can chopped tomatoes
- 1 cup (280g) natural Greek-style yogurt
- ¼ cup coriander leaves
- lemon wedges, to serve
Method
- Place the rice and beef stock in a large microwave-safe container. Cook, covered, on HIGH for 16 minutes. Stand, covered, while preparing the beef.
- Meanwhile, heat a large frying pan over medium-high heat; add the almonds. Cook, stirring, until almonds are a light golden brown; remove from the pan.
- Add the oil to the hot pan. Add the beef mince; cook, stirring with a wooden spoon to squash any lumps, until browned. Reduce the heat to medium-low.
- While the beef is cooking, place the onion, garlic and chilli in the bowl of a food processor. Blitz until finely chopped, but not mushy. Add the onion mixture to the beef; cook, stirring, for five minutes, then add the curry powder and cook until fragrant.
- Add the zucchini, tomatoes and half of the yogurt to the beef mixture. Increase the heat to high and bring to the boil. Place the lid on the pan and cook for about five minutes, stirring occasionally. Stir the rice through the beef mixture and cook until the mixture is quite dry.
- Sprinkle with almonds and coriander leaves and serve with the remaining yogurt and lemon wedges.
Suitable to freeze. Rice suitable to microwave.
