Indian Beef Keema Curry
with Garlic Rice & Cashews
This mildly spiced beef mince curry is sure to be a household hit. It comes together with a good glug of coconut milk, and in four simple steps - some of which are kid-friendly; check out our tips for little cooks peppered through the recipe!
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.
Ingredients
3 clove
garlic
1 packet
basmati rice
1
brown onion
1 bag
Carrot & Zucchini Mix
1 packet
beef mince
1 packet
ginger paste
1 packet
tomato paste
1 tin
coconut milk
1 bag
coriander
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot & zucchini mix, stirring occasionally, until slightly softened, 4-5 minutes. • Transfer veggies to a bowl.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Mumbai spice blend, Mild North Indian spice blend, ginger paste and remaining garlic. Cook until fragrant, 1 minute. • Reduce heat to medium, then stir in tomato paste, coconut milk and the water (for the curry). Return veggies to pan. Season to taste, then stir to combine. Simmer until thickened, 4-5 minutes. Remove pan from heat.
TIP: For best results, drain the oil from the pan before adding the spice blends.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with Indian beef keema curry. • Sprinkle with roasted cashew nuts and coriander to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!
Explore Similar Recipes
