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!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced Asian greens with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
beef-style stock powder
Mumbai spice blend
water (for the rice)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water(for the rice) and a pinch of salt, 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, the salt and remaining garlic in a large bowl. Season with pepper. Using damp hands, take heaped spoonfuls of the beef mixture and shape into small meatballs. Transfer to a plate. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned all over and cooked through, 8-10 minutes. Transfer to a plate.
While the meatballs are cooking, finely chop the brown onion (see ingredients). Thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Pick and finely chop the coriander leaves. In a small bowl, combine the coriander and Greek-style yoghurt. Season to taste and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and green beans, stirring, until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the coconut milk, water(for the sauce) and beef-style stock powder, then return the meatballs to the pan. Cook until the sauce has thickened slightly, 1-2 minutes. Season to taste.
Divide the garlic rice between bowls. Top with the beef meatball curry. Serve with the herby yoghurt.