Mumbai Beef Rump & Potato Curry
with Garlic Rice & Roasted Peanuts
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.
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
1
potato
1
onion
3 clove
garlic
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
beef rump
½ packet
tomato paste
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)1
carrot
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water (for the rice)
1 tsp
brown sugar
â…“ cup
water (for the curry)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into small chunks. Thinly slice the brown onion. Place the potato and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
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 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 has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
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 rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest for 5 minutes, then slice.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, 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.
Add the coconut milk, beef-style stock powder, brown sugar and water (for the curry) and simmer until thickened, 2-3 minutes. Remove the pan from the heat. Add the roasted veggies and baby spinach leaves, then return the beef (plus any beef resting juices) to the pan and stir until the spinach is wilted, 1 minute. Season to taste.
Divide the garlic rice between plates. Top with the Mumbai beef and potato curry. Garnish with the roasted peanuts to serve.