This mildly spiced beef mince curry is sure to be a household hit. It comes together with a good glug of coconut milk, and in four simple steps - some of which are kid-friendly; check out our tips for little cooks peppered through the recipe!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby broccoli with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3 clove
garlic
1 packet
basmati rice
1
Brown Onion
1
carrot
1 bag
green beans
1 packet
beef mince
1 packet
ginger paste
1 packet
tomato paste
1 tin
coconut milk
1 sachet
beef-style stock powder
1 bag
coriander
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
2 sachet
Mumbai Spice Blend
olive oil
20 g
butter (for the rice)
(Contains: Milk; )
20 g
butter (for the curry)
1.5 cup
water (for the rice)
½ cup
water (for the curry)
• Finely chop garlic. In a medium saucepan, heat butter(for the rice) with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati 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 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop onion. Thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring occasionally, until softened, 4-5 minutes. • Add green beans and cook until tender, 5-6 minutes. Transfer veggies to a medium bowl and set aside.
Little cooks: Help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add butter (for the curry), Mumbai spice blend, ginger paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add tomato paste, coconut milk, water (for the curry) and beef-style stock powder and stir to combine. • Return veggies to the pan, then season with salt. Stir to combine and simmer until thickened, 4-5 minutes.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with Indian beef and veggie keema curry. • Garnish with crushed roasted cashews and coriander to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!