A creamy fragrant beef curry using fresh lemongrass and ginger, plus ground cinnamon for a rich flavour, a highly regarded spice known for stabilising blood sugar levels.

Serves: 2 | Cook Time: 30 mins | Calories: 606 | Type: Gluten-Free


  • 2 x 150g organic beef steak
  • 80g brown rice
  • 4cm fresh ginger
  • 2 garlic cloves
  • 1 fresh lemongrass stalk
  • 1 red chilli
  • 1/2 tsp ground cinnamon
  • 40g creamed coconut
  • 80g mangetout
  • 80g baby sweetcorn
  • Handful of coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Rinse the brown rice and add to a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked.
  2. Peel and finely chop the garlic and ginger. Trim the ends of the lemongrass, remove the outer layer and finely chop. Thinly slice the red chilli.
  3. Trim the baby sweetcorn and mangetout. Roughly chop the coriander. Cut the beef into bite-sized chunks.
  4. Dissolve the creamed coconut in 200ml boiling water. Heat a medium-sized pan with 1 tbsp oil on a medium heat and fry the garlic, ginger, chilli and lemongrass for 2 mins. Then add the beef for 7 mins until browned.
  5. Then add the baby sweetcorn, creamed coconut and cinnamon and simmer for 5 mins, then add the mangetout and cook for a further 5 mins until the sauce has reduced. Season with a pinch of sea salt.
  6. Drain the brown rice and stir through the coriander.
  7. Serve the brown rice on a warm plate, make a well in the centre and spoon over the beef rendang.