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Indian Coconut Beef Curry

Indian Coconut Beef Curry

with Garlic Rice & Toasted Almonds

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This creamy coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the toasted almonds.

Tags:Kid Friendly
Allergens:MilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1

carrot

1

parsnip

½

lemon

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

beef strips

1 sachet

Mumbai spice blend

½ packet

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

Not included in your delivery

1

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

¼ cup

water (for the curry)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3774 kJ
Fat40.8 g
of which saturates28.9 g
Carbohydrate87.5 g
of which sugars15.9 g
Protein46.7 g
Sodium1554 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. 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!

2

While the rice is cooking, cut the carrot and parsnip into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. While the veggies are roasting, zest the lemon to get a pinch, then cut into wedges. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

3

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

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

4

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend, tomato paste (see ingredients) and remaining garlic until fragrant, 1 minute. Add the coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the curry has reduced slightly, 5-6 minutes.

5

Add the beef strips and roasted veggies to the curry and cook until heated through, 1-2 minutes. Add the brown sugar, baby spinach leaves, lemon zest, remaining butter and a generous squeeze of lemon juice and stir through until the spinach is wilted. Season with pepper.

6

Divide the garlic rice between bowls and top with the Mumbai coconut beef curry. Garnish with the toasted almonds. Serve with any remaining lemon wedges.