Speedy British Denver Steak Malabar Curry

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime
1 pepper
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya)

(Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 spring onion
1 pepper
160g baby spinach
200ml coconut milk

(Coconut, Water)
4 Denver steaks
30g pumpkin seeds

Allergens

Contains: Mustard

May Contain: Celery, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	630Kcal
	492kJ	2635kJ
Fat	5.9g	31g
of which saturates	2.5g	13g
Carbohydrates	8g	42g
of which sugars	1.3g	7.0g
Protein	8.3g	44g
Salt	0.19g	1.0g
Fibre	1.6g	8.6g

Back

High protein 8 plants Speedy Sauce

Speedy British Denver Steak Malabar Curry

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Beef

This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, sizzle high-protein british steak and serve alongside their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve alongside fragrant curried pumpkin seed rice and dig in!

Cooking Instructions

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.

Before you start

Pull out 2 large frying pans, a sieve & a measuring jug

Get the sauce on

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper. Dice the peppers into 3cm chunks
Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins. Season with salt and pepper
Add the Malabar curry sauce, coconut milk and 50ml water. Bring to the boil and simmer for 8-10 mins

Cook the steaks

Meanwhile, halve the lime. Thinly slice the spring onions, keeping the white and green parts separate
Heat the other large frying pan with 1 tsp oil on 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)
Quickly seal the edges of the steaks, then remove from the pan and allow to rest

Rice time

Reheat the empty frying pan with 1 tsp oil on medium heat. Once hot, add the curry powder, spring onion whites and pumpkin seeds. Cook for 30 secs
Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Finish with the juice from half the lime

Finish & plate up

Rinse the spinach then add to the curry sauce and simmer for 1-2 mins, until wilted
Slice the steaks against the grain
Serve the Malabar curry into bowls, with the rice alongside. Top with the steaks. Garnish with the spring onion greens and remaining lime, cut into wedges