Indian Coconut Beef Curry & Garlic Rice
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Indian Coconut Beef Curry & Garlic Rice

Indian Coconut Beef Curry & Garlic Rice

with Radish Salad & Coriander

This easy unforgettable Indian 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:
Over 30g protein
Quick
Allergens:
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

tomato

2

radish

½

carrot

½ packet

coriander

1 packet

beef strips

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2883 kJ
Fat37.8 g
of which saturates24 g
Carbohydrate75.3 g
of which sugars8.5 g
Dietary Fibre7.5 g
Protein37.6 g
Sodium720 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

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!

2
2

• Meanwhile, roughly chop tomato. Thinly slice radish. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine tomato, radish, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. Set aside. • 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.

3
3

• 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 (plus any resting juices) to the pan and stir to combine. Season to taste.

4
4

• Divide garlic rice between bowls. Top with Indian coconut beef curry. • Serve with radish salad. Garnish with reserved coriander. Enjoy!