Easy Mumbai Beef Chuck & Coconut Curry
with Garlic Rice & Coriander
Good things come to those who wait, and this meal is well worth the time put in. Hours in the slow cooker transform beef chuck into a meltingly tender delight, taking on the flavours of warm, aromatic spices and mild coconut milk. Trust us, tonight’s dinner is one you won’t forget.
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
1
carrot
1
parsnip
½
Onion
1 packet
Beef Chuck Roll
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
beef-style stock powder
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
coriander
Not included in your delivery
olive oil
¾ cup
water (for the curry)
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Instructions
• Cut carrot and parsnip into bite-size chunks. Finely chop onion (see ingredients). • Cut beef chuck into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef chuck and cook, until browned on all sides, 3-4 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and tomato paste, then cook until fragrant, 1-2 minutes. • Transfer beef chuck, veggies, coconut milk, the water (for the curry) and beef-style stock powder to slow cooker and set temperature to high. • Place lid on slow cooker and cook until beef is tender 4-5 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• When the curry has 20 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
• Divide garlic rice between bowls. • Top with Mumbai beef and coconut curry. • Tear over coriander to serve. Enjoy!