Masala Beef, Green Bean & Potato Curry

Name: Masala Beef, Green Bean & Potato Curry with Garlic Flatbreads & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 2 potato; 3 clove garlic; 1 bag green beans; 1 packet beef strips; 20 g butter; 1 packet Masala Paste; 1 sachet curry powder; 1 packet coconut milk; ½ cup water; 1 tsp brown sugar; 2 flatbreads; 1 bag coriander; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Garlic Flatbreads & Yoghurt

Get up to $175 off

Forget take-away because this curry is popping with delightfully spiced beef strips, green beans and potato chunks soaking up the coconut sauce. Serve with garlic flatbreads so not a drop is missed. It’s curry any day, every day!

Allergens:

Milk

•Gluten

•Soy

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

carrot

potato

3 clove

garlic

1 bag

green beans

1 packet

beef strips

1 packet

Masala Paste

1 sachet

curry powder

1 packet

coconut milk

flatbreads

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

1 bag

coriander

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3520 kJ

Fat43.5 g

of which saturates25.4 g

Carbohydrate94.8 g

of which sugars24.6 g

Protein47.7 g

Sodium1054 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

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies 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, finely chop garlic. Trim and halve green beans. • In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips and toss to coat. • In a small heatproof bowl, microwave the butter and half the garlic in 10 second bursts, until melted. Season.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • 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 it stay tender.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook masala paste, curry powder, green beans and the remaining garlic until fragrant, 1 minute. • Add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then stir through beef strips and roasted veggies. Season to taste.

• While the curry is cooking, place flatbreads on the lined oven tray. • Drizzle (or brush) garlic butter over flatbreads. Bake until warmed through and lightly golden, 4-7 minutes.

• Divide Masala beef, green bean and potato curry between bowls. • Dollop with Greek-style yoghurt and tear over coriander. • Serve with garlic flatbreads. Enjoy!