Moroccan Beef Tagine

Name: Moroccan Beef Tagine with Currant Cauli-Rice & Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 1 carrot; 1 capsicum; 1 bag baby spinach leaves; 40 g butter; 1 packet cauliflower rice; ½ packet Currants; 1 packet beef mince; 1 sachet ras el hanout; ¼ cup water; 1 packet Moroccan Curry Paste

with Currant Cauli-Rice & Roasted Veggies

Get up to $175 off

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 carbs

•Easy Prep

•Calorie Smart

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

carrot

capsicum

1 bag

baby spinach leaves

1 packet

cauliflower rice

½ packet

Currants

(May be present: Milk, Gluten, Soy. )

1 packet

beef mince

1 sachet

ras el hanout

1 packet

Moroccan Curry Paste

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

¼ cup

water

Nutrition Values

/ 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

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. 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.