The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Rendang Curry with Wild Basmati Rice & Cucumber Salad
Tender British beef strips are simmered in a flavourful rendang curry, infused with a blend of fragrant spices. Swirls of creamed coconut add a velvety texture, while bright carrot and crunchy green beans up the veg. Dish up alongside a refreshing cucumber salad and fluffy wild basmati rice. The best part about this curry? It comes together in the slow cooker, perfect for busy nights. Don't worry though, if you don't want to slow cook, you can still cook this recipe on the hob, on under 30 mins.
Prep in 10
High protein
1/3 daily fibre
6 plants
Slow Cooker
Serving size
Ingredients
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- ¾ tsp green cardamom powder (green cardamom powder)
- 300g beef strips
- 40g creamed coconut
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 midi cucumber
- 1 unwaxed lime
- 1 carrot
- 160g green beans
Nutritional Information
Calories: 709
Protein: 41g
Carbs: 47g
Fat: 40g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 carrot (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g creamed coconut (use half)
- 1 unwaxed lime (use half)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 1 midi cucumber (use half)
- 160g green beans (use half)
- 150g beef strips
Nutritional Information
Calories: 745
Protein: 43g
Carbs: 47g
Fat: 43g
Beef Rendang Curry with Wild Basmati Rice & Cucumber Salad
Tender British beef strips are simmered in a flavourful rendang curry, infused with a blend of fragrant spices. Swirls of creamed coconut add a velvety texture, while bright carrot and crunchy green beans up the veg. Dish up alongside a refreshing cucumber salad and fluffy wild basmati rice. The best part about this curry? It comes together in the slow cooker, perfect for busy nights. Don't worry though, if you don't want to slow cook, you can still cook this recipe on the hob, on under 30 mins.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a medium lidded frying pan, a medium frying pan, a slow-cooker (if using), a medium bowl, a measuring jug, a grater & a peeler
Do the prep
- Trim the green beans. Cut the carrot into 1/2cm thick discs (peel optional). Zest and halve the lime. Cut the cucumber in half widthways, then slice lengthways into thin batons (scoop out the seeds if desired)
- In the medium bowl, add half the chilli paste (for those who'd like the heat), the juice from half the lime, salt and pepper. Add the cucumber, toss to coat and set aside
- Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
Build the rendang
- Heat a medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and beef and cook for 3 mins, until golden brown. Season with salt and pepper
- Stir in the cardamom powder, tamari, Thai curry paste, remaining chilli paste (for those who'd like the heat) and half the lime zest. Cook for 2 mins
Time to slow cook
- Add the coconut mixture and green beans to the beef. Bring to the boil, then transfer to your slow cooker, along with 50ml water (25ml for 1 person). Cook on low for 4-5 hours
- If using the hob, pop a lid on and simmer on medium heat for 8 mins, until the beef is cooked through. Season to taste with salt and pepper. Add a splash of water if it becomes too dry
Final steps
- When the rendang has 5 mins remaining, heat the other medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the beef rendang between bowls, with the rice and cucumber salad alongside. Sprinkle the remaining lime zest over the dish and serve with the remaining lime, cut into wedges
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