Mumbai Coconut Beef & Veggie Curry

Name: Mumbai Coconut Beef & Veggie Curry with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); 1 stalk celery; 1 carrot; 1 tomato; 1 packet beef strips; 1 sachet Mumbai Spice Blend; ½ packet tomato paste; 1 packet coconut milk; 1 sachet Chicken-Style Stock Powder; 1 tsp brown sugar; ½ cup water (for the curry)

with Garlic Rice

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For tonight’s dinner, tender beef is simmered in a creamy, spiced coconut sauce, creating a warm and comforting dish that’s perfectly paired with fragrant garlic rice. Ideal for a cosy dinner or when you’re craving something bold and delicious!

Tags:

Over 30g protein

•Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 stalk

celery

carrot

tomato

1 packet

beef strips

1 sachet

Mumbai Spice Blend

½ packet

tomato paste

1 packet

coconut milk

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water (for the rice)

1 tsp

brown sugar

½ cup

water (for the curry)

Nutrition Values

Energy (kJ)3019 kJ

Calories722 kcal

Fat26.5 g

of which saturates14.6 g

Carbohydrate80 g

of which sugars13.3 g

Dietary Fibre5.8 g

Protein45.1 g

Sodium1072 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Thinly slice celery. • Thinly slice carrot into half-moons. • Finely chop tomato.

• When the rice has 10 minutes remaining, discard any liquid from beef strips packaging. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps keep it tender

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until slightly softened, 4-5 minutes. • Add Mumbai spice blend and tomato paste (see ingredients), and cook until fragrant, 1 minute. • Stir through coconut milk, chicken-style stock powder, the brown sugar and the water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.