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Double Malaysian Beef & Roast Veggie Curry
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Double Malaysian Beef & Roast Veggie Curry

Double Malaysian Beef & Roast Veggie Curry

with Jasmine 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


Serving amount



1 bag

Carrot & Zucchini Mix

1 packet

jasmine rice

2 packet

beef strips

1 packet

ginger paste

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. )

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

½ tsp

brown sugar

1 tbs

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)4214 kJ
Fat42.9 g
of which saturates22.6 g
Carbohydrate79.2 g
of which sugars14.9 g
Protein73 g
Sodium1386 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick 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 veggies are roasting, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don't peek


• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook beef strips, tossing in batches, 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 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!