Quick Onion Chutney & Chermoula Beef
with Cauli Rice Toss & Garlic Yoghurt
An onion chutney is just what the chef ordered tonight. We recommend it tossed through a spiced beef mince to set off those chermoula spice. A fluffy cauliflower rice, tossed with veggies is a good idea to really get that nutrition and flavour value. It’s a prescription for a winning dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
tomato
1 bag
baby spinach leaves
2 clove
garlic
1
carrot
1 packet
cauliflower rice
1 packet
beef mince
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
¼ tsp
salt
½ cup
water
1 pinch
sugar
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, 4-5 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!
