eCook Meal
Coconut Beef Mince Curry
with baby marrow & toasted almonds
A layered, lip-smacking curry with complex flavours. Combine red curry paste, beef mince, garlic, onion & coconut cream, and enjoy the enticing aromas filling your kitchen before plating the curry up next to a charred baby marrow & greens salad. Finish with a lemony Greek yoghurt and toasted almonds.
Serving guide
Choose your portion size.
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the grated Garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated Garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated Garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 3-4 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!
FOR THE CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the grated Garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 3-4 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R302.19
for 4 servings · R75.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Red Curry Paste needs 60 mlBlue Elephant Red Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Baby Marrow needs 600 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.33× packR55.99
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Free-range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coconut Beef Mince Curry?
The preparation time for Coconut Beef Mince Curry with baby marrow & toasted almonds is between 20 and 40 minutes.
What is the total time required to make Coconut Beef Mince Curry with baby marrow & toasted almonds?
The total time required to make Coconut Beef Mince Curry with baby marrow & toasted almonds is between 40 and 55 minutes.
How many servings does Coconut Beef Mince Curry provide?
4 servings
What are the main ingredients in Coconut Beef Mince Curry?
Almonds, Baby Marrow, Beef, Beef Mince, Coconut Cream, Garlic, Greek Yoghurt, Lemon Juice, Onion, Red Curry Paste, Salad Leaves
What is the nutritional information of Coconut Beef Mince Curry?
Calories: 808, Carbs: 35 grams, Fat: grams, Protein: 39.8 grams, Sugar: 13.7 grams, Salt: 807 grams
How do I prepare Coconut Beef Mince Curry?
THE BIG PICTURE: Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef! COCO-CURRY MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside. CHARRED BABY MARROW: Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season. SIMPLE SALAD: In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice. ZESTY YOGHURT: In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning. FOR THE CRUNCH: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Coconut Beef Mince Curry?
Almonds, Baby Marrow, Beef, Beef Mince, Coconut Cream, Garlic, Greek Yoghurt, Lemon Juice, Onion, Red Curry Paste, Salad Leaves
How many calories does Coconut Beef Mince Curry have?
808 calories
How much fat content does Coconut Beef Mince Curry have?
grams