Seared Beef & Mumbai Coconut Sauce

Name: Seared Beef & Mumbai Coconut Sauce with Roast Veggie Medley
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sweet potato; ½ pumpkin; 1 brown onion; 1 beetroot; 1 clove garlic; 1 packet beef rump; 1 sachet Mumbai spice blend; 1 packet coconut milk; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roast Veggie Medley

Get up to $200 off!

It's beef rump, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent beef to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

pumpkin

brown onion

beetroot

1 clove

garlic

1 packet

beef rump

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2666 kJ

Calories637 kcal

Fat27.9 g

of which saturates17.9 g

Carbohydrate51.8 g

of which sugars36.2 g

Dietary Fibre17 g

Protein44.6 g

Sodium704 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato and pumpkin (see ingredients) into bite-sized chunks. • Peel brown onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• See 'Top Steak Tips!' (bottom left). Meanwhile, season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.