Japanese-Style Beef & Golden Curry

Name: Japanese-Style Beef & Golden Curry with Rapid Butter Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 potato; 1 carrot; 1 packet Jasmine rice; 20 g butter; 1 packet beef strips; 1 packet Katsu Paste; ⅓ cup water; 1 packet Coconut Milk; 1 packet Baby Leaves; 1 sachet Crispy Shallots

with Rapid Butter Rice & Crispy Shallots

Get up to $175 off

The carrot is popping with colour, the beef is bouncing with flavour and the katsu sauce is catching everyone’s attention. It sounds like a night we want an invite to, especially with the finishing touch of crispy shallots sprinkled over to set the mood. Tonight is guaranteed to be a bowl of delight!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 packet

Jasmine rice

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

1 packet

beef strips

1 packet

Katsu Paste

(May be present: Milk, Gluten, Sesame, Soy, Almond, Eggs, Fish. )

1 packet

Coconut Milk

1 packet

Baby Leaves

1 sachet

Crispy Shallots

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

⅓ cup

water

Nutrition Values

Energy (kJ)2523 kJ

Calories603 kcal

Fat37.9 g

of which saturates24.8 g

Carbohydrate56.9 g

of which sugars16.4 g

Dietary Fibre8.9 g

Protein37.5 g

Sodium1169 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

•Baking Tray

•Baking Paper

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/240°C fan-forced. Boil the kettle. • Cut potato into small chunks. Roughly chop carrot into bite-sized chunks. • Place potato and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, then return to the saucepan with the butter. Stir to combine and cover to keep warm.

• When the veggies have 5 minutes remaining, discard any liquid from beef strips packaging. • 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 plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook katsu paste until fragrant, 1 minute. Add the water and coconut milk, stirring, until smooth. • Remove from heat, then stir in baby leaves, roasted veggies and the beef, plus any remaining resting juices.