HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Beef Meatball Curry
Mumbai Beef Meatball Curry

Mumbai Beef Meatball Curry

with Garlic Rice & Greek Yoghurt

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Get ready to fall head over heels for this rich, hearty dish that’s a splendid symphony of flavours. The secret is cooking up the curry in a single pan so the tender meatballs soak up the traditional Indian spices. With a bed of fluffy garlic rice to finish it off, you better be ready to savour every taste – it’ll be gone before you know it!


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


½ unit


1 bunch

Asian greens

1 bunch


1 sachet

Mumbai spice blend

½ tin

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 unit



¼ tsp

salt (for the beef)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3870 kJ
Fat40.4 g
of which saturates23.5 g
Carbohydrate84.4 g
of which sugars13.3 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium1560 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), 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!


While the rice is cooking, combine the beef mince, fine breadcrumbs, egg, salt (for the beef), the remaining garlic and a pinch of pepper in a large bowl. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 5-6 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.


While the meatballs are cooking, grate the carrot (unpeeled). Finely chop the brown onion (see ingredients list). Roughly chop the Asian greens. Roughly chop the coriander.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and onion and cook until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients list) and cook until fragrant, 1-2 minutes. Add the Asian greens, coconut milk, water (for the sauce) and beef stock and return the meatballs to the pan. Cook, stirring, until the sauce has thickened slightly, 1-2 minutes. Season to taste with salt and pepper.


Divide the garlic rice between bowls and spoon over the Mumbai beef meatball curry. Dollop over the Greek yoghurt and garnish with the coriander.