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

4.5(129)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

undefined undefined

Protein

:

39.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Kid Friendly

Allergens:

Milk
Almond
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1

carrot

1

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

PDF

1

• 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!

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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!