HelloHero: Double Coconut Beef & Garlic Rice

Name: HelloHero: Double Coconut Beef & Garlic Rice with Parsley Yoghurt & Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 2 Garlic; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 packet Parsley; 1 packet Jasmine rice; 1 sachet Mumbai Spice Blend; 500 g Beef Strips; 1 packet Coconut Milk; 1 water; 1 g butter; 1 white wine vinegar; 1 drizzle olive oil

with Parsley Yoghurt & Cucumber Salad

Get up to $175 off

We're bringing three flavour powerhouses to your place tonight – Mumbai-style spices, fresh herbs and aromatic garlic. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

Tags:

Bestseller

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Garlic

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

Parsley

1 packet

Jasmine rice

1 sachet

Mumbai Spice Blend

500 g

Beef Strips

1 packet

Coconut Milk

Not included in your delivery

water

1 g

butter

(Contains: Milk; )

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)3759 kJ

Calories898 kcal

Fat52.5 g

of which saturates30 g

Carbohydrate70.7 g

of which sugars7 g

Dietary Fibre4.6 g

Protein79 g

Sodium349 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium high heat. Cook garlic until fragrant, 1 minute.
• Add the water and a pinch of salt. Bring to the boil, then add jasmine rice. Stir, then reduce heat to low and cover with a lid.
• 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, roughly chop parsley.
• In a small bowl, combine Greek-style yoghurt and half the parsley. Season with salt and pepper and mix well. Set aside.

• Roughly chop baby leaves and cucumber.
• In a medium bowl, combine cucumber, baby leaves and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.

• Discard any liquid from beef strips packaging.
• 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 in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend 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 thickened slightly, 1-2 minutes.
• Return the beef (plus any resting juices) to the pan and stir to coat. Season to taste.