Beef Tandoori Bowl

Name: Beef Tandoori Bowl with Garlic Rice & Cucumber Raita
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 unit brown onion; 2 clove garlic; 20 g butter; 1.5 cup water; 1 sachet brown mustard seeds; ½ tsp salt; 1 packet basmati rice; 1 tub tandoori paste; 1 packet beef strips; 1 unit cucumber; 1 bunch mint; 1 packet Greek-style yoghurt; 1 punnet cherry tomatoes; 1 packet flaked almonds; ½ tsp vinegar (white wine or red wine)

with Garlic Rice & Cucumber Raita

Up to 180$ + Free Treats / Extras for Life

We're bringing two flavour powerhouses to your place tonight – tandoori paste and brown mustard seeds. This Indian duo has a magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Gluten

•Wheat

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

2 clove

garlic

1 sachet

brown mustard seeds

(Contains: Gluten, Wheat;)

1 packet

basmati rice

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

1 tub

tandoori paste

1 packet

beef strips

1 unit

cucumber

1 bunch

mint

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 punnet

cherry tomatoes

1 packet

flaked almonds

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

½ tsp

salt

½ tsp

vinegar (white wine or red wine)

Nutritional Values

per serving

Calories2940 kcal

Fat23.4 g

of which saturates10 g

Carbohydrate77.7 g

of which sugars13.9 g

Protein40.3 g

Sodium1270 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the onion and the brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, in a medium bowl, combine the tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the remaining salt and a good drizzle of olive oil. Add the beef strips, toss to coat and set aside.

Finely chop the cucumber. Pick and finely chop the mint leaves. In a small bowl, combine the remaining Greek yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Slice the cherry tomatoes in half. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate.

In a second medium bowl, combine the cherry tomatoes, remaining cucumber and remaining mint. Add the vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the tandoori beef and cook, tossing often, until the beef is browned and cooked through, 1-2 minutes. TIP: Don’t worry if your beef gets a little charred during cooking. It adds to the flavour!