Tandoori Beef Bowl

Name: Tandoori Beef Bowl with Garlic Rice & Cucumber Raita
Yield: 2
Cuisine: Indian
Ingredients: 1 Red Onion; 1 sachet Brown Mustard Seeds; 1 packet Greek-Style Yoghurt; 1 packet Tandoori Paste; 250 g Beef Strips; 1 Cucumber; 1 packet Flaked Almonds; 1 packet Basmati Rice; packet Cherry Tomatoes; 1 sachet Turmeric

with Garlic Rice & Cucumber Raita

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Allergens:

Milk

•Almond

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

Total

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 sachet

Brown Mustard Seeds

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Tandoori Paste

250 g

Beef Strips

Cucumber

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Basmati Rice

packet

Cherry Tomatoes

1 sachet

Turmeric

Nutrition Values

Calories573 kcal

Energy (kJ)2400 kJ

Fat13.3 g

of which saturates4.6 g

Carbohydrate72.4 g

of which sugars7.7 g

Dietary Fibre4.2 g

Protein40.3 g

Cholesterol49.2 mg

Sodium87 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.

Cooking Steps

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the onion and the brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and turmeric and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the remaining salt and a good drizzle of olive oil in a medium bowl. Add the beef strips, toss to coat and set aside.

Finely chop the cucumber. In a small bowl, combine the remaining Greek yoghurt and 1/2 the cucumber. Season with salt and pepper and mix well. Set aside. Halve the cherry tomatoes. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden 2-3 minutes.

In a second medium bowl, combine the cherry tomatoes and the remaining cucumber. Add the vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef and cook, tossing regularly, until the beef is browned and cooked through, 1-2 minutes. TIP: Don’t worry if your beef gets a little charred during cooking. It adds to the flavour!

Divide the turmeric rice and tandoori beef between bowls. Serve with the cucumber raita and cherry tomato salad. Sprinkle over the toasted almonds.