Beef Korma Curry

Name: Beef Korma Curry with Spinach Rapid Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Crispy Shallots; 1 packet Mild Curry Paste; 1 packet Green beans; 250 g Beef Strips; 1 packet baby leaves; 1 packet Basmati Rice; 1 Carrot; 1 packet Coconut Milk

with Spinach Rapid Rice & Crispy Shallots

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Tags:

High Protein

Allergens:

Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Crispy Shallots

1 packet

Mild Curry Paste

(Contains: Soy; )

1 packet

Green beans

250 g

Beef Strips

1 packet

baby leaves

1 packet

Basmati Rice

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories615 kcal

Energy (kJ)2570 kJ

Fat27.1 g

of which saturates19.4 g

Carbohydrate81.7 g

of which sugars12.6 g

Dietary Fibre4.3 g

Protein39 g

Cholesterol49.2 mg

Sodium1480 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

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

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips and mild North Indian spice blend until browned and cooked through, tossing, in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. • Stir through baby spinach leaves until just wilted. Season to taste.

• Divide rapid rice between bowls. • Top with beef korma curry. • Sprinkle over crispy shallots to serve. Enjoy!