HelloHero: Coconut Beef Curry & Garlic Rice
with Carrot-Cucumber Salsa, Greek-Style Yoghurt & Coriander- Milk
Ingredients
2
Garlic
1 sachet
Coriander
1 packet
Jasmine rice
1 sachet
Mild North Indian Spice Blend
250 g
Beef Strips
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Coconut Milk
Nutrition Values
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 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 the 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) to the pan and stir to combine. Season to taste.
• Divide garlic rice between bowls. Top with Indian coconut beef curry and cucumber salad. • Dollop over with Greek-style yoghurt. Garnish with reserved coriander. Enjoy!
