One-Pot Indian Beef & Potato Curry

Name: One-Pot Indian Beef & Potato Curry with Flatbreads & Parsley
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 potato; 1 stalk celery; 1 packet beef strips; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 packet coconut milk; 1.05 cup water; 1 sachet Vegetable Stock Powder; 2 Flatbread; 1 packet Parsley

with Flatbreads & Parsley

Get up to $175 off

This aromatic dish features tender beef and hearty potatoes simmered in a rich, flavourful sauce bursting with exotic spices. Each spoonful delivers a perfect balance of heat and warmth, making it an irresistible comfort food.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

potato

1 stalk

celery

1 packet

beef strips

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

coconut milk

1 sachet

Vegetable Stock Powder

Flatbread

1 packet

Parsley

Not included in your delivery

olive oil

1.05 cup

water

Nutrition Values

Energy (kJ)3064 kJ

Calories732 kcal

Fat33.4 g

of which saturates17.1 g

Carbohydrate67.6 g

of which sugars15.8 g

Dietary Fibre6.3 g

Protein39.7 g

Sodium3189 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

•Large Pan

Cooking Steps

• Cut carrot and potato into 1cm chunks. Thinly slice celery.

• In a large saucepan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strips packaging. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Add celery, carrot and potato and cook until tender, 3-4 minutes. • Add Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and vegetable stock powder, then bring to boil.

• Reduce heat to medium, then simmer, until veggies are easily pierced with a fork, 15-20 minutes. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil.

• Return beef to saucepan and stir to combine. • Divide Indian beef & potato curry between bowls. • Tear over parsley to garnish and serve with flatbread. Enjoy!