HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMild Coconut Beef & Veggie Curry
Mild Coconut Beef & Veggie Curry

Mild Coconut Beef & Veggie Curry

with Garlic Rice

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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 a fragrant garlic rice to soak everything up.

Tags:Kid Friendly
Allergens:MilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef strips

1 packet

mild curry paste

(ContainsMilk, Tree NutsMay be presentGluten, Sesame, Soy, Fish, Egg)

1 sachet

beef-style stock powder

1 tin

coconut milk

1 bag

salad leaves

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3676 kJ
Fat45 g
of which saturates26.2 g
Carbohydrate90.6 g
of which sugars16.3 g
Protein43.2 g
Sodium938 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the brown onion, carrot and parsnip into bite-sized chunks.


Place the onion, carrot and parsnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until golden and tender, 20-25 minutes.


While the veggies are roasting, finely chop the garlic. Heat a medium saucepan with 1/2 the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a good pinch of salt, stir, then bring to the boil. 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!


When the veggies have 5 minutes cook time remaining, heat a large frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the mild curry paste and remaining garlic and cook until fragrant, 1 minute. Add the beef-style stock powder, water (for the curry) and coconut milk and cook until slightly thickened, 3-4 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


Add the roasted veggies and salad leaves to the curry and cook until wilted, 1-2 minutes. Return the beef to the pan and stir to combine. Season to taste.

TIP: Add a splash of water if the curry is too thick!


Divide the garlic rice between bowls. Top with the mild beef and veggie curry to serve.