No need to order take-aways, this delicious dinner certainly packs a flavour punch. Plus, the leftovers are just as good the next day.
You’ll need: 500ml basmati rice; 600g beef strips; 40ml oil; 500ml baby spinach leaves; 10 spring onions, finely chopped; 1 pouch Royco Cape Malay Curry Wet Cook-in Sauce 415g.
Rinse the rice, then place in a pot with 600ml water. Simmer until the rice is cooked and the water has been absorbed. Then fluff with a fork.
Stir fry the beef in batches, in a little hot oil, until browned. Set aside. Fry the spring onions in a little more oil for a minute.
Add the beef and the Cape Malay Curry, simmer for two minutes. Stir through the baby spinach leaves.
Divide the rice between five bowls, top with the beef mixture. Serve garnished with chopped spring onions.
* Recipe & image by Royco.