Roasted Cauliflower & Beef Biryani for Dinner
with a Spiced Beef & Mango Chutney Wrap for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy the rich aromatic flavours of beef biryani, followed by tasty wraps with beef, mango chutney and salad for lunch!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2300kJ Energy, 17.6g Fat, 4.3g Saturated Fat, 58.1g Carbohydrate, 12.8g Sugars, 33.8g Protein, 1140mg Sodium.
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.
Ingredients
1 portion
cauliflower
3 clove
garlic
2 unit
carrot
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
beef mince
1 sachet
Bengal curry paste
1 packet
basmati rice
1 packet
currants
2 cube
beef stock
1 unit
cucumber
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
coriander
1 bag
baby spinach leaves
1 unit
tomato
1 tub
mango chutney
(Contains Tree Nuts; May be present: Egg. )
4 unit
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 unit
brown onion
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Cut the cauliflower into small florets and roughly chop the stalks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Heat a large saucepan or frying pan over a medium-high heat, add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.
Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
While the cauliflower is roasting, return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Reduce the heat to medium-high and add the onion and carrot. Cook, stirring, until the onion is soft, 4 minutes. Add the Bengal curry paste (see ingredients list) and garlic and cook, stirring, until fragrant, 2 minutes. Set aside two portions for lunch.
Add the basmati rice and currants to the pan and stir to coat. Add the water and crumbled beef stock (2 cubes for 2 people / 3 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover, then reduce the heat to low and simmer until the water is absorbed and the rice is tender, 18-22 minutes.
TIP: Add a little extra water if the liquid is absorbed before the rice is done.
While the biryani is cooking, very finely chop (or grate) the cucumber. In a medium bowl, combine the cucumber, Greek yoghurt and a pinch of salt and pepper. Mix well and set aside. Roughly chop the coriander. When the rice is finished, stir through the roasted cauliflower. Set aside a portion of the baby spinach leaves for your lunch and stir the remainder through the rice. Season to taste. Divide the roasted cauliflower and beef biryani between bowls and top with the cucumber raita, coriander and toasted almonds.
When you're ready to pack your lunch, thinly slice the tomato. Spread 4 classic wraps (see ingredients list) with the mango chutney. Divide the reserved baby spinach, spiced beef and tomato between the wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate. At lunchtime, remove the wrapping and reheat in a sandwich press, or in the microwave for 30 seconds bursts, until heated to your liking.
