NZ North Indian Beef Bowl
with Garlic Yellow Rice & Tomato Salsa
- Milk
Ingredients
Beef Strips
Tomato
packet
Mint
packet
Baby Spinach Leaves
sachet
Mumbai Spice Blend
Carrot
2
Garlic
packet
Basmati Rice
packet
Greek-Style Yoghurt
(Contains: Milk; )
sachet
Turmeric
Nutrition Values
Cooking Steps
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 tsp turmeric and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt (for the rice) 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 has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
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) a generous drizzle of olive oil and the beef strips. Toss to coat.
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 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 garlic turmeric rice between bowls. Top with the Mumbai beef, veggies and tomato salsa. Dollop over the Greek yoghurt and garnish with the remaining mint.
