Beef Tikka Masala With Green Beans And Raita

Need to feed the hungry horde in a hurry? We've got you covered with this flavour-packed curry made in under 30 minutes
By Alejandro Franco
Photography & styling Bonnie Coumbe
Beef Tikka Masala With Green Beans And Raita

Beef Tikka Masala With Green Beans And Raita

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  • 2 cups 2 basmati rice

  • 500 g 500 beef rump

  • 4 4 golden squash

  • 200 g 200 green beans

  • 450 jar 450 chilled Tikka Masala sauce

  • 1 1 Lebanese cucumber

  • ½ ½ cup unsweetened plain yoghurt

  • 1 1 bunch broccolini

  • Lemon wedges and naan bread, to serve (optional)

  • From your pantry
  • Cooking oil or ghee


  • Bring a medium-sized pot of salted water to the boil. Place rice in a rice cooker together with a pinch of salt, 1 tsp of cooking oil or ghee. 2 cups of water. Stir well and cook following appliance settings. Meanwhile, dice the rump steak into 4cm cubes. Cut squash into quarters, and remove top ends of the green beans and set aside.
  • Heat a little cooking oil or ghee in a large, heavy-based casserole pan over high heat. Once hot, add beef to pan in a single layer. Sear for 2 minutes on each side then add squash and cook for a further 2 minutes. Pour in Tikka Masala sauce. Add ¼ cup water to jar, stir, then add to the pan. Bring to the boil, reduce heat to low and simmer for about 6 minutes. Season.
  • Meanwhile, make a cucumber raita by grating the cucumber into a mixing bowl. Stir in yoghurt, a squeeze of lemon (if using) and then season. Set aside. Blanch broccolini and green beans in boiling water for 3 minutes. Remove from heat, drain well, and toss with couple of spoons of the raita.
  • Serve beef with basmati rice, vegetables and remaining cucumber raita with fresh lemon and naan bread, if using.

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Market tip...

Stir freshly chopped coriander through the raita and use extra leaves as a garnish. If using naan breads, heat them in a very hot pan for 2 minutes just before serving.

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