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.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mild curry paste(ContainsMilk, Tree NutsMay be presentGluten, Sesame, Soy, Fish, Egg)
beef-style stock powder
water (for the rice)
water (for the curry)
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.