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Indian Coconut Beef & Garlic Rice

Indian Coconut Beef & Garlic Rice

with Tomato-Mint Salsa & Cucumber Raita

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We're bringing three flavour powerhouses to your place tonight – North Indian-style spices, fresh mint and aromatic garlic. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphites

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1

cucumber

1 packet

Greek-style yoghurt

(ContainsMilk)

1

tomato

1 bag

baby spinach leaves

1 bunch

mint

1 packet

beef strips

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 tin

coconut milk

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

½ tsp

salt

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3129 kJ
Fat28 g
of which saturates17.9 g
Carbohydrate71.3 g
of which sugars10.1 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium691 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a mediumhigh heat. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt, stir, and bring to the boil. Add the basmati rice, then reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.

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

2

While the rice is cooking, finely chop the cucumber. In a small bowl, combine the Greek yoghurt and 1/2 the cucumber. Season with salt and pepper and mix well. Set aside.

3

Roughly chop the tomato and baby spinach leaves. Pick and finely chop the mint leaves (reserve some for garnish!). In a medium bowl, combine the tomato, baby spinach, mint and remaining cucumber. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 2-3 minutes. Transfer to a bowl.

5

Return the frying pan to medium heat with a drizzle of olive oil. Add the Mild North Indian spice blend and cook until fragrant, 1 minute. Add the coconut milk and remaining salt and bring to the boil, then reduce the heat to medium-low. Simmer until thickened slightly, 3 minutes. Return the beef (plus any resting juices) to the pan and stir to combine. Season to taste.

6

Divide the garlic rice and Indian beef between bowls. Serve with the cucumber raita and tomatomint salsa. Garnish with the reserved mint.