Mumbai Apricot Beef & Chickpea Bowl

Name: Mumbai Apricot Beef & Chickpea Bowl with Pumpkin Roast Veggies, Cucumber Slaw & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 Carrot; 1 Potato; 1 sachet Mild North Indian Spice Blend; 2 radish; ½ tin chickpeas; 1 cucumber; 1 packet Beef Strips; 1 sachet Mumbai Spice Blend; ½ packet Apricot Sauce; 1 packet Shredded Cabbage Mix; drizzle vinegar (white wine or rice wine); 1 packet Greek-Style Yoghurt; 1 packet parsley; 1 packet peeled pumpkin pieces

with Pumpkin Roast Veggies, Cucumber Slaw & Yoghurt

Get up to $175 off

These tender beef strips have a sweet side. Coated in warming Mumbai spices and tossed through syrupy apricot sauce, they bring bags of flavour to this meal. If that wasn’t enough, dig into spiced roast veggies and chickpeas, topped off with a fresh slaw and cooling yoghurt.

This recipe is under 650kcal per serving.

Tags:

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

Potato

1 sachet

Mild North Indian Spice Blend

radish

½ tin

chickpeas

cucumber

1 packet

Beef Strips

1 sachet

Mumbai Spice Blend

½ packet

Apricot Sauce

1 packet

Shredded Cabbage Mix

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

parsley

1 packet

peeled pumpkin pieces

Not included in your delivery

olive oil

drizzle

vinegar (white wine or rice wine)

Nutrition Values

Energy (kJ)2199 kJ

Calories525 kcal

Fat16 g

of which saturates4.7 g

Carbohydrate49.6 g

of which sugars28.1 g

Dietary Fibre9.6 g

Protein41.4 g

Sodium2455 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. Cut carrot and potato into bite-sized chunks. • Place carrot, pumpkin peeled diced and potato on a lined oven tray and sprinkle over half the mild North Indian spice blend. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber. Drain chickpeas (see ingredients). • Discard any liquid from beef strips packaging. • In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips and toss to coat. Set aside.

• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chickpeas and remaining mild North Indian spice blend, tossing, until warmed through, 2-3 minutes. Transfer to a bowl.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add apricot sauce (see ingredients) and a splash of water. Toss beef to coat.

• In a large bowl, combine shredded cabbage mix, cucumber and a drizzle of vinegar and olive oil. Season to taste.

• Divide Mumbai apricot beef, spiced chickpeas, roasted veggies and cucumber slaw between bowls. • Drizzle with Greek-style yoghurt. Tear over parsley to serve. Enjoy!