Indian Beef Keema Curry

Name: Indian Beef Keema Curry with Garlic Rice & Cashews
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 3 clove garlic; 20 g butter; 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; 1.5 cup water (for the rice); 1 sachet Mumbai spice blend; 1 sachet mild North Indian spice blend; ½ cup water (for the curry)

with Garlic Rice & Cashews

Get up to $200 off!

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!

Tags:

Kid Friendly

Allergens:

Milk

•Tree Nuts

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1 sachet

Mumbai spice blend

1 sachet

mild North Indian spice blend

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

Energy (kJ)4046 kJ

Fat46.6 g

of which saturates25.4 g

Carbohydrate90.6 g

of which sugars20.6 g

Protein41.4 g

Sodium1466 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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!