Quick Indian Beef Keema Curry

Name: Quick Indian Beef Keema Curry with Garlic Rice & Cashews
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mumbai Spice Blend; 1 packet Tomato Paste; 1 packet Coriander; 1 sachet Mild North Indian Spice Blend; 3 Garlic; 1 packet Ginger Paste; 1 Brown Onion; 1 packet Basmati Rice; 1 packet Carrot & Zucchini Mix; 1 packet Coconut Milk; 250 g Beef Mince; 1 packet Roasted Cashews

with Garlic Rice & Cashews

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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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1 packet

Coriander

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

Garlic

1 packet

Ginger Paste

Brown Onion

1 packet

Basmati Rice

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

1 packet

Carrot & Zucchini Mix

1 packet

Coconut Milk

250 g

Beef Mince

1 packet

Roasted Cashews

Nutritional Values

Calories795 kcal

Energy (kJ)3330 kJ

Fat32.4 g

of which saturates21.4 g

Carbohydrate82.9 g

of which sugars18.7 g

Dietary Fibre15.5 g

Protein40.1 g

Sodium1070 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a 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!

• Meanwhile, finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot & zucchini mix, stirring occasionally, until slightly softened, 4-5 minutes. • Transfer veggies to a bowl.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Mumbai spice blend, Mild North Indian spice blend, ginger paste and remaining garlic. Cook until fragrant, 1 minute. • Reduce heat to medium, then stir in tomato paste, coconut milk and the water (for the curry). Return veggies to pan. Season to taste, then stir to combine. Simmer until thickened, 4-5 minutes. Remove pan from heat.

TIP: For best results, drain the oil from the pan before adding the spice blends.

• Roughly chop coriander. • Divide garlic rice between bowls. Top with Indian beef keema curry. • Sprinkle with roasted cashew nuts and coriander to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnishes!