Easy Baked Mumbai Yoghurt Beef Rump for Dinner
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Easy Baked Mumbai Yoghurt Beef Rump for Dinner

Easy Baked Mumbai Yoghurt Beef Rump for Dinner

with Pineapple Upside-Down Cake for Dessert

This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of tender yoghurt beef rump, rainbow-roasted veggies and creamy, crunchy spinach slaw. Flavour is just written all over it!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep
Quick
Climate Superstar
Allergens:
Milk
cashews
Egg
Gluten
Almond

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

white turnip

½

Onion

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Shredded Cabbage Mix

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1 packet

mayonnaise

(Contains Egg; )

1 packet

Beef Rump

1 tin

Pineapple Slices

1 packet

Basic Sponge Mix

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

2 packet

brown sugar

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Nutrition Values

Energy (kJ)2667 kJ
Fat40.8 g
of which saturates14.6 g
Carbohydrate30.2 g
of which sugars15 g
Dietary Fibre6 g
Protein41.9 g
Sodium560 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 Paper
Baking Tray
Large Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip into fries. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!

2
2

• While the veggies are roasting, combine beef rump, Mumbai spice blend and half the Greek-style yoghurt in a medium bowl. Season with salt and pepper. • Heat a large frying pan over high heat with a drizzle of olive oil and the butter. • 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. Transfer to a plate to rest for 5 minutes.

3
3

• Meanwhile, combine shredded cabbage mix, baby leaves, the remaining yoghurt and a drizzle of white wine vinegar and olive oil in a second medium bowl. Toss to combine. Season to taste.

4
4

• Slice Mumbai beef rump. • Divide beef, creamy slaw and roasted veggies between plates. • Pour over any remaining juices from the pan. Sprinkle over crushed roasted cashews. Serve with Greek-style yoghurt. Enjoy!