Double Indian Coconut Beef & Garlic Rice Bowl
with Mint Yoghurt & Cucumber Salsa
We're bringing three flavour powerhouses to your place tonight – Mumbai-style spices, fresh herbs and aromatic garlic. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
The recent weather conditions across New Zealand have 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!
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
Ingredients
2 clove
garlic
1 packet
basmati rice
1 bag
mint
2 packet
beef strips
1 box
coconut milk
1 bag
baby spinach leaves
1
cucumber
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over mediumhigh heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add basmati rice. Stir, then 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 water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, pick and finely chop mint leaves (reserve some for garnish). • In a small bowl, combine Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.
• Roughly chop baby spinach leaves and cucumber. • In a medium bowl, combine cucumber, baby spinach and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.
• In a second medium bowl, combine beef strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until thickened slightly, 1-2 minutes. • Return beef (plus any resting juices) to the pan and stir to coat. Season to taste.
• Divide garlic rice and Indian coconut beef between bowls. • Garnish with reserved mint. • Serve with mint yoghurt and cucumber salsa. Enjoy!