Korma-Style Beef & Cucumber Salsa

Name: Korma-Style Beef & Cucumber Salsa with Spinach Rice
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.25 cup water; 1 packet white rice; 20 g butter; 1 packet baby spinach leaves; 1 Cucumber; 1 packet beef strips; 1 tin sweetcorn; 1 sachet Mumbai spice blend; 1 packet mild curry paste; 1 packet coconut milk; 1 tsp brown sugar; drizzle white wine vinegar

with Spinach Rice

Get up to $200 off!

Korma-style beef is made super simple in this easy 4-stepper. With our delectable mild curry paste and coconut milk combination, you'll have a perfect korma sauce to accompany the spinach rapid rice and corn-cucumber salsa. Now that's dinner whipped up in a jiffy!

Allergens:

Milk

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

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

1 packet

baby spinach leaves

Cucumber

1 packet

beef strips

1 tin

sweetcorn

1 sachet

Mumbai spice blend

1 packet

mild curry paste

1 packet

coconut milk

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3421 kJ

Calories818 kcal

Fat36.3 g

of which saturates23.5 g

Carbohydrate79.2 g

of which sugars12.8 g

Dietary Fibre12.5 g

Protein39.6 g

Sodium1817 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• In a medium saucepan, add the water and bring to the boil. • Rinse and drain white rice. • Add white rice and a pinch of salt, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • Add the butter and baby spinach leaves and stir to combine, until butter is melted and spinach has slightly wilted.

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

• Meanwhile, roughly chop cucumber. • Drain sweetcorn. • Heat large frying pan with a drizzle of olive oil over high heat. • Cook beef strips and Mumbai spice blend tossing occasionally, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar and a splash of water and cook, stirring, until heated through, 1-2 minutes. • Meanwhile, in a small bowl, combine cucumber, sweetcorn and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.