Easy Malaysian Beef & Roast Veggie Curry
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Easy Malaysian Beef & Roast Veggie Curry

Easy Malaysian Beef & Roast Veggie Curry

with Basmati Rice & Peanuts

Who said curry has to be complicated? Thanks to some shortcut ingredients, this colourful, coconutty and crowd-pleasing beef curry comes together in a jiffy.

Kid Friendly
Quick Prep

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 Time30 minutes
Cooking Time


Serving amount



1 bag

Carrot & Zucchini Mix

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

beef strips

1 packet

ginger paste

1 sachet

Southeast Asian Spice Blend

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tsp

brown sugar


Nutritional Values

Energy (kJ)3447 kJ
Fat35.6 g
of which saturates19.5 g
Carbohydrate79.1 g
of which sugars14.8 g
Protein43.9 g
Sodium1316 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Medium Saucepan
Large Frying Pan



• 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 the 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.


• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste and Southeast Asian spice blend until fragrant, 1 minute. • Add coconut milk, vegetable stock powder, the soy sauce and the brown sugar and cook, stirring, until thickened slightly, 1-2 minutes. • Return beef to pan, then add roasted veggies and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute. Season with pepper.


• Divide basmati rice between bowls. • Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!