Indian Coconut Beef & Garlic Rice Bowl
with Cucumber Raita & Tomato Salsa
We're bringing three flavour powerhouses to your place tonight – North Indian-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!
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
Ingredients
2 clove
garlic
1 packet
basmati rice
1
cucumber
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
tomato
1 bunch
mint
1 packet
beef strips
1 sachet
Mumbai Spice Blend
1 packet
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
Utensils
Instructions
Finely chop the garlic. 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!
While the rice is cooking, finely chop the cucumber. In a small bowl, combine the Greek-style yoghurt and 1/2 the cucumber. Season with salt and pepper and mix well. Set aside.
Roughly chop the tomato. Pick and finely chop the mint leaves (reserve some for garnish!). In a second medium bowl, combine the tomato, mint and remaining cucumber. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, 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. Add the Mumbai spice blend and cook until fragrant, 1 minute. Add the coconut milk and remaining salt, then bring to the boil. Reduce the heat to medium-low and simmer until thickened slightly, 3 minutes. Return the beef (plus any resting juices) to the pan and stir to combine. Season to taste.
Divide the garlic rice and Indian coconut beef between bowls. Serve with the cucumber raita and tomato salsa. Garnish with the reserved mint.
