Moroccan Double Beef & Cauli-Broccoli Rice
with Onion Chutney & Garlic Yoghurt
- Sulphites
- Milk
- Almond
An onion chutney is just what the chef ordered tonight. We recommend it tossed through a spiced beef mince to set off the chermoula spice. A fluffy cauliflower and broccoli rice, tossed with veggies is a good idea to really get that nutrition and flavour value. Finish with fresh mint and almonds for crunch. It’s a sure-fire winning dinner.
Ingredients
1 packet
Cauli-Broccoli Rice
1
Tomato
500 g
Beef Mince
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Plain Yoghurt
(Contains: Milk; )
1 packet
baby spinach & rocket mix
1 packet
Tomato Paste
1
Carrot
2
Garlic
1 sachet
Chermoula Spice Blend
1 packet
Mint
1 packet
Roasted almonds
(Contains: Almond; )
Nutrition Values
Utensils
Cooking Steps
• Roughly chop tomato and baby spinach leaves. • Finely chop garlic. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture. Stir to combine. Season to taste.
• Return the frying pan to high heat with 1/2 the butter and a drizzle of olive oil. • Add cauliflower rice, carrot and the salt and cook, stirring, until softened, 2-4 minutes. • Transfer to a large bowl. Add tomato and baby spinach. Toss to combine. Season to taste. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef mince, breaking up with spoon, until browned, 3-4 minutes. • Add tomato paste, chermoula spice blend and remaining butter and cook, stirring, until fragrant, 1 minute. • Add the water, onion chutney and a pinch of sugar. Simmer until slightly thickened, 2-3 minutes. Season to taste. TIP: Drain the oil from the pan before adding the tomato paste for the best results!
• Divide cauliflower rice toss between bowls. • Top with onion chutney and chermoula beef. • Drizzle with garlic yoghurt to serve. Enjoy!
