Quick Mumbai Beef & Coconut Curry
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Quick Mumbai Beef & Coconut Curry

Quick Mumbai Beef & Coconut Curry

with Veggies & Rapid Rice

Thanks to tender beef strips, a couple of our signature spice blends and a pro-tip for cooking rice in a flash, this comforting curry asks very little of you. The main thing you have to do: enjoy!

Tags:
Quick
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Peanut
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 bag

chopped veggie mix

1 bag

baby spinach leaves

1 packet

beef strips

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

crushed peanuts

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

1 sachet

Mumbai spice blend

1 sachet

mild North Indian spice blend

(Contains Milk;)

Not included in your delivery

olive oil

¼ cup

water

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Nutritional Values

per serving
Energy (kJ)2955 kJ
Fat23 g
of which saturates14.5 g
Carbohydrate75.4 g
of which sugars10.8 g
Protein44.2 g
Sodium787 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to saucepan.

2
2

• While rice is cooking, roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over a high heat. • Add beef strips and mild North Indian spice blend and cook, stirring, until browned, 1-2 minutes. Transfer to a plate.

3
3

• Return frying pan to a medium-high heat with a generous drizzle of olive oil. • Cook chopped veggie mix until tender, 4-5 minutes. • Add Mumbai spice blend and cook, stirring, until fragrant, 30 seconds. • Add coconut milk, the water, beef-style stock powder and baby spinach. Cook, until slightly thickened and spinach is wilted, 1-2 minutes. • Return beef to frying pan. Stir to combine. Season to taste.

TIP: Add a splash more water if the curry looks too thick.

4
4

• Divide rapid rice between bowls. Top with Mumbai beef and coconut curry. • Serve sprinkled with crushed peanuts.