Seared Venison & Coconut Curry Sauce

Name: Seared Venison & Coconut Curry Sauce with Spiced Roast Veggie Toss & Garlic-Chilli Flatbreads
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Peeled Pumpkin Pieces; 1 Red Onion; 1 sachet Coriander; 1 packet Mild Curry Paste; 1 packet Green beans; 2 Flatbread; 1 packet Garlic Paste; 1 packet Roasted Peanuts & Cashew Mix; 240 g Venison Steak; 1 sachet Chilli Flakes; 1 sachet Curry Powder; 1 packet baby leaves; 1 sachet Mumbai Spice Blend; 1 Cauliflower; 1 packet Coconut Milk

with Spiced Roast Veggie Toss & Garlic-Chilli Flatbreads

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Who says a coconutty curry sauce can’t be served with a tender venison steak? No one, so let’s not waste any time and plate up this tasteful dish with a fragrant chill and garlic butter-slathered flatbreads to soak up any excess curry sauce. There won’t be a crumb left.

Allergens:

Soy

•Wheat

•Gluten

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled Pumpkin Pieces

Red Onion

1 sachet

Coriander

1 packet

Mild Curry Paste

(Contains: Soy; )

1 packet

Green beans

Flatbread

(Contains: Soy, Wheat, Gluten; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

1 packet

Garlic Paste

(May be present: Milk, Eggs, Sesame, Fish, Gluten, Tree nuts, Soy. )

1 packet

Roasted Peanuts & Cashew Mix

240 g

Venison Steak

1 sachet

Chilli Flakes

1 sachet

Curry Powder

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

Cauliflower

1 packet

Coconut Milk

Nutrition Values

Calories636 kcal

Energy (kJ)2660 kJ

Fat24.4 g

of which saturates15.9 g

Carbohydrate79.3 g

of which sugars26.8 g

Dietary Fibre10.8 g

Protein47.2 g

Sodium1680 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

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Trim green beans. • Place peeled pumpkin pieces and cauliflower on a lined oven tray. Sprinkle over Mumbai spice blend, season with salt and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes. • In the last 10 minutes, add green beans to the tray and continue roasting until tender. • When the veggies are done, add baby spinach leaves to the tray and toss to combine.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, thinly slice onion (see ingredients).

• When the veggies have 10 minutes remaining, place the butter, garlic paste and a pinch of chilli flakes (if using) in a small microwavable bowl. Season, then mash together with a fork. • Spread the garlic-chilli butter over one side of the flatbreads. • Place flatbreads on a second lined oven tray and bake until golden brown, 6-8 minutes.

• See Top Steak Tips (below) for extra info! • While the flatbreads are baking, season venison steak. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until just softened, 2-3 minutes. • Add mild curry paste, curry powder and a splash of water and cook, stirring, until fragrant, 1-2 minutes. • Add the coconut milk, stir to combine and simmer until slightly thickened, 2-3 minutes. Stir in any steak resting juices. Season with salt and pepper.

• Slice the venison. • Divide spiced roast veggie toss and venison between plates. Pour coconut curry sauce over venison. • Top with roasted peanut & cashew mix. Tear over coriander leaves. • Serve with garlic-chilli flatbreads and remaining coconut curry sauce. Enjoy!