Quick Harissa-Tomato Beef
with Cauli Rice Toss & Garlic Yoghurt
Make something different for dinner with this moreish Moroccan-inspired dish. Together with the vibrant red harissa paste, the paprika, cumin and turmeric in our chermoula spice blend transforms the beef mince into something sublime.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
1
tomato
1 bag
baby spinach leaves
2 clove
garlic
1
carrot
1 packet
cauliflower rice
1 packet
beef mince
1 packet
tomato paste
1 sachet
chermoula spice blend
(ContainsSulphites)1 packet
harissa paste
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)¼ tsp
salt
½ cup
water
1 pinch
sugar
• Roughly chop tomato and baby spinach leaves. • Finely chop garlic. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add garlic and cook until, fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture. Stir to combine. Season to taste.
• Return frying pan to high heat with 1/2 the butter and a drizzle of olive oil. • Add cauliflower rice, carrot and the salt and cook, until softened, 2-4 minutes. • Transfer to a large bowl. Add tomato and baby spinach. Toss to combine. Season to taste. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add beef mince and cook, breaking up with spoon, until browned, 4-5 minutes. • Add tomato paste, chermoula spice blend and remaining butter and cook, until fragrant, 1 minute. • Add the water, harissa paste and a pinch of sugar. Simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide cauli rice toss between bowls. • Top with harissa-tomato beef. • Drizzle with garlic yoghurt to serve.