Coconut Beef Curry

The delicate flavour of coconut milk balances the whole cumin seeds, coriander and ajwain (Indian thyme) to make a velvety, medium spiced curry.
Beef, onion, coconut milk, tomato, canola oil, garlic, ginger, salt, cumin, coriander, cayenne, ajwain, asafetida
Dietary Note: suitable for dairy and gluten reduced diets


Boil-a-bag: Half fill a medium size pot with water and bring to a boil. Carefully place unopened bag(s) in pot, cover and boil for 15 minutes.

Saucepan: Remove curry from bag and into saucepan. Add 1/4 cup water, cover and heat on medium-low for 15-20 minutes if frozen.

Microwave: Remove the product from the bag into a microwave-safe dish and defrost. Sprinkle with water, cover loosely and cook on high setting for 2 minutes. Stir and cook on high for an additional 1-2 minutes.

Pair with our:

Curried Chickpeas