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Mumbai Beef & Potato Curry

Mumbai Beef & Potato Curry

with Garlic Rice & Roasted Peanuts

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This creamy Indian coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies, hearty chunks of potato and finished with a sprinkling of flair from the roasted peanuts.

Allergens:MilkPeanuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

potato

1

parsnip

1

brown onion

3 clove

garlic

1 packet

basmati rice

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

1 packet

beef strips

½ packet

tomato paste

1 sachet

Mumbai spice blend

1 tin

coconut milk

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

1 tsp

brown sugar

⅓ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3783 kJ
Fat33.8 g
of which saturates17.3 g
Carbohydrate93.3 g
of which sugars14.9 g
Dietary Fibre0 g
Protein51.3 g
Cholesterol0 mg
Sodium1621 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato and parsnip (both unpeeled) into 1cm chunks. Thinly slice the brown onion. Spread the potato and parsnip on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, 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 the 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 has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a large bowl and set aside to rest.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 4-5 minutes. Add the tomato paste (see ingredients), Mumbai spice blend and the remaining garlic and cook until fragrant, 1-2 minutes.

5

Add the coconut milk, beef-style stock powder, brown sugar and water (for the curry) and cook until thickened, 2-3 minutes. Remove the pan from the heat. Add the roasted veggies and baby spinach leaves, then return the beef strips (plus any resting juices) to the pan and stir until the spinach is wilted, 1 minute. Season to taste.

6

Divide the garlic rice between bowls. Top with the Mumbai beef and potato curry. Garnish with the roasted peanuts.