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Caribbean Beef Chilli
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Caribbean Beef Chilli

Caribbean Beef Chilli

with Coconut Rice & Cucumber-Mint Salsa

We’ve packed all the flavour of the islands into this amazing jerk flavoured dish. We think the coconut rice might be the best bit…

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit

carrot

2 clove

garlic

1 packet

basmati rice

1 tin

coconut milk

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

1 tub

mango chutney

(Contains Tree Nuts; May be present: Egg. )

1 sachet

tomato paste

1 pinch

chilli flakes

1 unit

cucumber

1 unit

roma tomato

1 bunch

mint

½ unit

lemon

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3340 kcal
Fat29.9 g
of which saturates15 g
Carbohydrate82.4 g
of which sugars16.9 g
Dietary Fibre0 g
Protein41.2 g
Cholesterol0 mg
Sodium1420 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Lid
Saucepan
Sieve
Large Pan
Spoon
Mixing Bowl

Instructions

Get prepped
1

Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain all the nutrients. Peel and crush the garlic. Slice the lemon into wedges and juice until you have 2 tsp for 2 people/ 1 tbs for 4 people.

Cook the coconut rice
2

Rinse the basmati rice well. Place the rice, coconut milk, water (for the rice) and salt (for the rice) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Refrain from lifting the lid as this allows steam to escape and slows down the cooking process.

Cook the beef mince
3

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, garlic and mild Caribbean jerk spice blend and cook for 1-2 minutes, or until fragrant.

finish off the beef chilli
4

Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and the chilli flakes (if using) to the pan with the beef mince. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes! Mix well and simmer for 2 minutes, or until thickened.

Make the cucumber-mint salsa
5

While the chilli is simmering, dice the cucumber and the Roma tomato. Roughly chop the mint leaves. In a medium bowl, combine the cucumber, tomato, mint, lemon juice and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and stir to combine.

Serve up
6

Divide the coconut rice between bowls and top with the Caribbean beef chilli. Spoon over the cucumber-mint salsa.