Coconut Beef Curry & Garlic Rice

Name: Coconut Beef Curry & Garlic Rice with Carrot-Cucumber Salsa & Coriander
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Coriander; 1 packet Jasmine rice; 250 g Beef Strips; 1 Cucumber; 1 sachet Mumbai Spice Blend; 1 Carrot; 2 Garlic; 1 packet Coconut Milk; 1 drizzle olive oil; 20 g butter; 1.25 cup water; 1 drizzle white wine vinegar

with Carrot-Cucumber Salsa & Coriander

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This easy unforgettable beef curry gets the royal treatment with simmered spices, aromatic garlic rice and a finish of creamy coconut sauce. Who knew something that takes so little effort could be so tasty?

Tags:

Calorie Smart

•Under 40g carbs

•High Protein

Allergens:

Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Coriander

1 packet

Jasmine rice

250 g

Beef Strips

Cucumber

1 sachet

Mumbai Spice Blend

Carrot

Garlic

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

1 drizzle

white wine vinegar

Nutrition Values

Calories489 kcal

Energy (kJ)2050 kJ

Fat37.2 g

of which saturates24.2 g

Carbohydrate32.4 g

of which sugars6.5 g

Dietary Fibre4.7 g

Protein34.4 g

Cholesterol49.2 mg

Sodium1010 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.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot (see ingredients). • Finely chop coriander (reserve some for garnish). • In a medium bowl, combine cucumber, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and stir to combine. • In a second medium bowl, combine beef strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return beef (and any resting juices) and stir to combine. Season to taste.