Bengal Beef, Chickpea & Green Bean Curry

Name: Bengal Beef, Chickpea & Green Bean Curry with Rapid Rice & Lime
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 packet green beans; 1 courgette; ½ lime; 1 tin chickpeas; 1 packet Bengal Curry Paste; 1 packet coconut milk; 1 sachet vegetable stock powder; ¼ cup water; 1 tsp brown sugar; 1 packet Baby Leaves; 1 packet beef strips

with Rapid Rice & Lime

Get up to $175 off

Warm, fragrant and on the table in no time! This curry is a speedy yet satisfying dish, loaded with protein-packed chickpeas, beef strips, aromatic spices and tender green veg. Served with fluffy rapid rice and a zingy hit of lime, it’s a bowl full of comfort with a fresh twist!

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

green beans

courgette

lime

1 tin

chickpeas

1 packet

Bengal Curry Paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

Baby Leaves

1 packet

beef strips

Not included in your delivery

olive oil

¼ cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3460 kJ

Calories827 kcal

Fat39.2 g

of which saturates21.7 g

Carbohydrate91.3 g

of which sugars11.7 g

Dietary Fibre16.3 g

Protein57.6 g

Sodium1003 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

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, trim and halve green beans. Slice courgette into thin rounds. Slice lime into wedges. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook courgette and green beans, tossing occasionally, until tender, 4-5 minutes. • Reduce heat to medium, and add chickpeas and Bengal curry paste and cook, until slightly softened and fragrant, 1-2 minutes. • Stir in coconut milk, vegetable stock powder, the water and brown sugar, and simmer until slightly thickened, 1-2 minutes. • Remove from heat, and stir through baby spinach leaves, until slightly wilted. Add a squeeze of lime juice. Season to taste.

• SPICY! The curry paste is spicy so use a little less if you prefer your curry mild.