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.
Speedy British Denver Steak Malabar Curry
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 denver steak from British beef and serve alongside their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve alongside fragrant curried cashew rice and dig in!
High protein
6 plants
Speedy Sauce
Serving size
Ingredients
- 20g cashew nuts (Nuts)
- 80g baby spinach
- 2 Denver steaks
- 1 unwaxed lime
- 1 spring onion
- 1 pepper
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp 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.)
Nutritional Information
Calories: 719
Protein: 45g
Carbs: 46g
Fat: 39g
Ingredients
- 20g cashew nuts (use half) (Nuts)
- 1 Denver steak
- 80g baby spinach (use half)
- 1 pepper (use half)
- 1 spring onion (use half)
- 250g mangalore malabar curry sauce (use half) (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.)
- 1 unwaxed lime (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 719
Protein: 45g
Carbs: 46g
Fat: 39g
Speedy British Denver Steak Malabar Curry
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 denver steak from British beef and serve alongside their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve alongside fragrant curried cashew rice and dig in!
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Cooking Instructions
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 pepper 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 and 50ml water (25ml for 1 person). Bring to the boil, then lower the heat and simmer for 4-5 mins
Cook the steaks
- Meanwhile, quarter the lime. Thinly slice the spring onion, keeping the white and green parts separate. Rinse the spinach
- Heat the other large frying pan with 1 tbsp 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). Quickly sear the edges of the steak. Leave to rest
Rice time
- Return the steak pan to medium heat with 1 tsp oil. Once hot, add the curry powder, spring onion whites and cashews. Cook for 30 secs
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 1-2 mins, until piping hot. Squeeze in the juice from half the lime
Plate up
- Add the spinach to the Malabar curry sauce and simmer for 1 min, until wilted
- Slice the steaks against the grain
- Share the Malabar curry between bowls, with the rice alongside. Top with the steaks. Garnish with the spring onion greens and remaining lime wedges
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