Indian Coconut Double Beef Curry

Name: Indian Coconut Double Beef Curry with Garlic Rice & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 40 g butter; 1 packet basmati rice; 1 carrot; ½ lemon; 2 packet beef strips; ½ packet tomato paste; 1 sachet beef-style stock powder; 1 tin coconut milk; 1 bag baby spinach leaves; 1 leek; 3 clove garlic; 1.5 cup water (for the rice); 1 Brown Onion; 1 sachet Mild North Indian Spice Blend; ½ cup water (for the curry); 2 tsp brown sugar

with Garlic Rice & Toasted Almonds

Get up to $175 off

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 dash of zest from the fresh lemon wedges.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

lemon

2 packet

beef strips

½ packet

tomato paste

1 sachet

beef-style stock powder

1 tin

coconut milk

1 bag

baby spinach leaves

leek

3 clove

garlic

Brown Onion

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

½ cup

water (for the curry)

2 tsp

brown sugar

Nutrition Values

Energy (kJ)4381 kJ

Fat48.9 g

of which saturates30.3 g

Carbohydrate79.8 g

of which sugars11 g

Protein66.5 g

Sodium1325 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.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • 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, thinly slice onion. Thinly slice carrot into half-moons. • Zest lemon to get a pinch, then slice into wedges.

• In a large frying pan, heat a drizzle of olive oilover high heat. • When oil is hot, cook 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.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until slightly softened, 4-5 minutes. • Add mild North Indian spice blend, tomato paste (see ingredients) and remaining garlic until fragrant, 1 minute. • Add coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.

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