We're bringing two flavour powerhouses to your place tonight – Mumbai-style spices and turmeric. These spices just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself – and in no time too!
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
3 clove
garlic
½ sachet
turmeric
2 packet
basmati rice
1 unit
onion
1 unit
carrot
2 unit
tomato
1 bunch
mint
2 sachet
Mumbai Spice Blend
1 packet
beef strips
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
olive oil
40 g
butter
(Contains Milk; )
3 cup
water
½ tsp
salt (for the rice)
¼ tsp
salt (for the beef)
1 tsp
white wine vinegar
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and 1/2 sachet of turmeric and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and salt (for the rice), stir, and 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 is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: We only use 1/2 sachet of turmeric here as it can be quite bitter in flavour.
While the rice is cooking, thinly slice the brown onion. Grate the carrot (unpeeled). Roughly chop the tomato. Pick and finely chop the mint leaves. In a large bowl, combine the Mumbai spice blend, salt (for the beef) and a generous drizzle of olive oil. Add the beef strips and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 4-5 minutes. Transfer to a large bowl. Return the frying pan to a high heat, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef strips. Gently toss the beef with the veggies and set aside.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
While the beef is cooking, combine the white wine vinegar, tomato, 1/2 the mint and a drizzle of olive oil in a small bowl. Season to taste with salt and pepper and toss to combine.
When the rice has finished cooking, stir through the baby spinach leaves.
Divide the turmeric rice between bowls. Top with the Mumbai-spiced beef, veggies and tomato salsa. Dollop over the yoghurt and garnish with the remaining mint.