HelloHero: Indian Coconut Beef Rump & Garlic Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
HelloHero: Indian Coconut Beef Rump & Garlic Rice

HelloHero: Indian Coconut Beef Rump & Garlic Rice

with Parsley Yoghurt & Cucumber Salad

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Bestseller
Allergens:
Milk

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 Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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

parsley

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

baby leaves

1

Cucumber

1 packet

Beef Rump

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)2041 kJ
Calories488 kcal
Fat36.9 g
of which saturates24.7 g
Carbohydrate29.7 g
of which sugars4.8 g
Dietary Fibre3.8 g
Protein37.7 g
Sodium2367 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 Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add jasmine rice. Stir, then 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 water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, roughly chop parsley. • In a small bowl, combine Greek-style yoghurt and half the parsley. Season with salt and pepper and mix well. Set aside.

3
3

• Roughly chop baby leaves and cucumber. • In a medium bowl, combine cucumber, babyleaves and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.

4
4

• In a second medium bowl, combine beef rump, 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 the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

5
5

• 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 the beef (plus any resting juices) to the pan and stir to coat. Season to taste.

6
6

• Slice beef rump. • Divide garlic rice and Indian coconut beef between bowls. • Garnish with remaining parsley. • Serve with parsley yoghurt and cucumber salsa. Enjoy!