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.
Madras-spiced Denver Steak with Coconut Rice, Kachumber & Mint Yoghurt
Tender Denvers steaks are coated in warm madras spice, then seared to perfection. Dish them up along a real feast - starring coconut brown rice, a refreshing kachumber salad (with sweet cucumber, juicy tomatoes and crunchy peanuts) and a dollop of cooling mint yoghurt - to balance all the flavours!
High protein
New
8 plants
Serving size
Ingredients
- 2 tbsp desiccated coconut
- 20g mixed salad leaves
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 2 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 110g baby tomatoes
- 1 midi cucumber
- 1 shallot
- 1 unwaxed lime
- 100g rice (brown) (100% Brown Rice)
- 2 Denver steaks
Nutritional Information
Calories: 616
Protein: 45g
Carbs: 52g
Fat: 26g
Ingredients
- 2 tbsp desiccated coconut (use half)
- 80g greek style yoghurt (use half) (Milk)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 20g mixed salad leaves (use half)
- 1 shallot (use half)
- 110g baby tomatoes (use half)
- 1 midi cucumber (use half)
- 1 handful of fresh mint (use half)
- 2 tbsp Madras spice paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 1 Denver steak
- 1 unwaxed lime (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
Nutritional Information
Calories: 616
Protein: 45g
Carbs: 52g
Fat: 26g
Madras-spiced Denver Steak with Coconut Rice, Kachumber & Mint Yoghurt
Tender Denvers steaks are coated in warm madras spice, then seared to perfection. Dish them up along a real feast - starring coconut brown rice, a refreshing kachumber salad (with sweet cucumber, juicy tomatoes and crunchy peanuts) and a dollop of cooling mint yoghurt - to balance all the flavours!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium bowl, a small bowl, a sieve & a grater
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Toast the coconut & pickle the shallot
- Heat the medium frying pan on medium heat. Once hot, add the coconut and toast for 2-3 mins, stirring occasionally. Remove from the pan and set aside
- Meanwhile, zest and quarter the lime. Peel the shallot, keeping it whole, then thinly slice into rings. Slice half the cucumber into 1/2 cm thick half-moons. Halve the tomatoes. Roughly chop the peanuts
- Add the shallot and juice of half the lime to the medium bowl with a pinch of salt. Set aside to pickle
Make the yoghurt
- Pick the mint leaves from the stalks and finely chop. Coarsely grate the remaining cucumber, then add to the small bowl, along with the yoghurt, half the mint and a squeeze of lime. Season with salt and pepper
Steak time
- When the rice has 10 mins remaining, reheat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well. For thicker steaks, cook for an additional 30 secs on each side)
- Reduce the heat to medium and add the madras paste to the pan. Cook for 30 secs, turning to coat the steaks. Quickly sear the edges of the steaks, then leave to rest
Assemble the salad & plate up
- Once cooked, stir the coconut and lime zest through the rice. Season to taste with salt and pepper
- Add the tomatoes, cucumber, peanuts, remaining mint and salad leaves to the shallot bowl with 1 tsp olive oil and toss to coat. Taste and season if needed
- Slice the steaks against the grain
- Share the rice and salad between plates, topped with the sliced steak. Top with a dollop of yoghurt to finish
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