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Moroccan Beef Tagine
Moroccan Beef Tagine

Moroccan Beef Tagine

with Currant Cauli-Rice & Roasted Veggies

Tags:
Naturally Gluten-Free
Easy

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

250 g

Beef Mince

1

Capsicum

1 packet

Currants

1 packet

Cauliflower Rice

1 packet

baby leaves

1 packet

Moroccan Curry Paste

1

Carrot

1 sachet

Ras el Hanout

Nutrition Values

Calories441 kcal
Energy (kJ)1840 kJ
Fat19.9 g
of which saturates8.1 g
Carbohydrate25.4 g
of which sugars20 g
Dietary Fibre4.5 g
Protein34.3 g
Cholesterol50.8 mg
Sodium600 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.

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

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