2. Mix remaining spice mix with 2 tbsp oil. Rub over beef and set aside.
3. Remove foil and pour in coconut milk and drained lentils. Mix well and cook, uncovered for further 10 minutes or until vegetables are golden and tender.
4. Heat a pan over medium-high heat. Add steak and cook for 6 minutes on each side or until cooked to your liking. Set aside on a chopping board and slice when cool enough to handle.
5. Roughly chop mint leaves. Serve vegetables onto plates. Top with sliced beef and mint.
Serve with some rice if kids like! If you’re worried about the heat of the spice you can roast the veggies plain and warm up coconut milk with the spice mix for a sauce to drizzle over the top at the end.
No beef option - beef rump steaks are replaced with chicken breast fillets. Rub with spice mix as per recipe instructions, brown in a frypan and finish for 15 minutes in the oven, or until cooked through.
Green capsicum, 1
Red onion, 1
Cherry tomatoes, 1 packet (400g)
Hurry curry spice mix, 1 packet (20g)
Beef rump steak, 600g
Coconut milk, 165g
Brown lentils, 400g
Mint, 1 packet
FROM YOUR PANTRY
Oil (for cooking), aluminium foil