The quantities provided above are averages only.
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.
1 packet
Coconut Milk
1 packet
Ginger Paste
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
500 g
Beef Strips
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Carrot & Zucchini Mix
1
Capsicum
1 sachet
Southeast Asian Spice Blend
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut capsicum into bite-size chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice and cover to keep warm.
Custom Recipe: If you've doubled your beef strips, cook in batches for the best results.
• Divide basmati rice between bowls. • Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!