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Quick Indian Beef & Veggie Keema Curry
Quick Indian Beef & Veggie Keema Curry

Quick Indian Beef & Veggie Keema Curry

with Garlic Rice & Cashews

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!

Tags:
Kid Friendly
Allergens:
cashews
Milk

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

Total25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

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)

Nutrition Values

Energy (kJ)4501 kJ
Fat56.9 g
of which saturates33 g
Carbohydrate93.2 g
of which sugars13.7 g
Protein41.5 g
Sodium1253 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

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• 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!

2
2

• 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!).

3
3

• 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.

4
4

• 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!

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