HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Beef Tagine
Moroccan Beef Tagine

Moroccan Beef Tagine

with Currant Cauli-Rice & Roasted Veggies

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Take a little bit of ras el hanout, some flavoursome beef mince and a sprinkling of currants for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious beef tagine. Except we've added a welcome twist by replacing couscous with cauliflower rice. Now have at it!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsEasy PrepUnder 650kcal

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

2 clove






1 bag

baby spinach leaves

1 packet

cauliflower rice

½ packet


1 packet

beef mince

1 sachet

ras el hanout

1 packet

Moroccan curry paste

Not included in your delivery

olive oil

40 g



¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2307 kJ
Fat30.5 g
of which saturates17.4 g
Carbohydrate26.5 g
of which sugars19.4 g
Dietary Fibre7.8 g
Protein34.5 g
Sodium678 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. Cut carrot and capsicum into bite-sized chunks. • Place carrot and capsicum 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.


• While the veggies are roasting, heat a large frying pan over a high heat with a drizzle of olive oil and 1/2 the butter. Cook cauliflower rice until softened, 2-4 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. • Add currants and stir to combine. Season to taste. Transfer to a bowl and cover to keep warm.


• When the veggies have 10 minutes cook time remaining, wipe out frying pan, then return to a high heat with a drizzle of olive oil. Cook beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. • Add ras el hanout and Moroccan curry paste and cook, stirring, until fragrant, 1 minute. • Add remaining butter and the water. Bring to a simmer and cook until slightly thickened, 2-3 minutes. • Stir through roasted veggies and baby spinach leaves. Season to taste.


• Divide currant cauli-rice between bowls. • Serve with Moroccan beef tagine.