Mumbai-Spiced Beef & Potato Curry

Name: Mumbai-Spiced Beef & Potato Curry with Garlic Rice & Roasted Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 potato; 1 carrot; 1 Brown Onion; 3 clove garlic; 20 g butter; 1 packet jasmine rice; 1 packet beef strips; ½ packet tomato paste; 1 tin coconut milk; 1 sachet beef-style stock powder; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet roasted peanuts; 1.5 cup water (for the rice); ⅓ cup water (for the curry); 1 sachet Mumbai Spice Blend

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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Milk

•Peanuts

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

Brown Onion

3 clove

garlic

1 packet

jasmine rice

1 packet

beef strips

½ packet

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy. )

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

Nutrition Values

Energy (kJ)3903 kJ

Fat37.6 g

of which saturates20.5 g

Carbohydrate98.6 g

of which sugars16.5 g

Protein46.6 g

Sodium1250 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 Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato and carrot into small chunks. Thinly slice onion. • Place 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.

Little cooks: Kids can help toss the veggies.

• Meanwhile, finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 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 high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. Set aside.

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

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