Indian Coconut Double Beef & Garlic Rice Bowl
with Parsley Yoghurt & Cucumber Salsa- Milk
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!
Ingredients
1 packet
Jasmine rice
500 g
Beef Strips
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Parsley
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over mediumhigh heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add basmati rice. Stir, then reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop parsley (reserve some for garnish). • 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 spinach leaves and cucumber. • In a medium bowl, combine cucumber, baby spinach and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.
• In a large 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 a 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.
• Divide garlic rice and Indian coconut beef between bowls. • Garnish with reserved parsley. • Serve with parsley yoghurt and cucumber salsa. Enjoy!
