Mumbai Beef & Roast Veggie Curry

Name: Mumbai Beef & Roast Veggie Curry with Garlic Rice & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 3 clove garlic; 40 g butter; 1 packet basmati rice; 1 carrot; 1 zucchini; 1 packet beef strips; 1 sachet tomato paste; 1 tin coconut milk; 1 packet beef stock pot; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 bag coriander; 1.5 cup water (for the rice); ¼ cup water (for the curry); 1 sachet Mumbai spice blend

with Garlic Rice & Flaked Almonds

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Brought together with mild spices, creamy coconut milk and subtly sweet veg, this beef curry will warm you up, and fill your cup!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Kid Friendly

Allergens:

Milk

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

carrot

zucchini

1 packet

beef strips

1 sachet

tomato paste

1 tin

coconut milk

1 packet

beef stock pot

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

coriander

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

1 tsp

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)3699 kJ

Fat43.1 g

of which saturates27 g

Carbohydrate80.6 g

of which sugars15.2 g

Protein39.9 g

Sodium1386 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous 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!

• While the rice is cooking, cut carrot and zucchini into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Transfer to a plate.

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend, tomato paste and remaining garlic until fragrant, 1 minute. • Stir through coconut milk, beef stock pot and the water(for the curry). • Bring to the boil, then reduce heat to medium low. Simmer until slightly reduced, 2-3 minutes.

• Return beef to pan, then add roasted veggies. Cook, stirring, until heated through, 1-2 minutes. • Stir through the brown sugar, baby spinach leaves and remaining butter until spinach is wilted. Season with pepper, then remove from heat.

• Divide garlic rice between bowls. Top with Mumbai beef and roast veggie curry. • Sprinkle with flaked almonds and tear over coriander leaves to serve. Enjoy!