Indian Coconut Beef & Garlic Rice Bowl

Name: Indian Coconut Beef & Garlic Rice Bowl with Cucumber Raita & Tomato Salsa
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1.5 cup water; ½ tsp salt; 1 packet basmati rice; 1 unit cucumber; 1 packet Greek-Style Yoghurt; 1 unit tomato; 1 bunch coriander; 1 bunch mint; 1 tsp white wine vinegar; 1 packet beef strips; 1 sachet Mumbai Spice Blend; 1 tin coconut milk

with Cucumber Raita & Tomato Salsa

Get up to $175 off

We're bringing three flavour powerhouses to your place tonight – Mumbai-style spices, fresh mint 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!

Unfortunately, this week's baby spinach was in short supply, so we've replaced it with coriander. Don't worry, the recipe will be just as delicious!

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 unit

cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 unit

tomato

1 bunch

coriander

1 bunch

mint

1 packet

beef strips

1 sachet

Mumbai Spice Blend

1 tin

coconut milk

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

½ tsp

salt

1 tsp

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3250 kJ

Fat34.2 g

of which saturates21.4 g

Carbohydrate67.1 g

of which sugars7.3 g

Protein39 g

Sodium888 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 Pan

Cooking Steps

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice. Stir, 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!

Finely chop the cucumber. In a small bowl, combine the Greek yoghurt and 1/2 the cucumber. Season with salt and pepper and mix well. Set aside.

Roughly chop the tomato. Roughly chop the coriander. Pick and finely chop the mint leaves (reserve some for garnish!). In a medium bowl, combine the tomato, mint, coriander and remaining cucumber. Just before serving, add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef strips in batches and cook, tossing regularly, until browned and cooked through, 2-3 minutes. Transfer to a bowl and repeat with the remaining beef.

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

Return the frying pan to a medium heat with a drizzle of olive oil. Add the Mumbai spice blend and cook until fragrant, 1 minute. Add the coconut milk and remaining salt and bring to the boil, then reduce the heat to medium-low. Simmer until thickened slightly, 3 minutes. Return the beef strips (plus any resting juices) to the pan and stir to combine. Season generously with salt and pepper to taste.