Indian Beef & Veggie Curry
with Jasmine Rice & Crushed Peanuts
Rich, creamy and aromatic – this dish has all the elements of your favourite Indian curry! An array of colourful veggies have been cooked in fragrant spices before being mellowed out with coconut milk. Toss through tender beef strips for a protein hit and you’ve got a super-satiating and heart-warming meal.
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
leek
1
courgette
1 packet
beef strips
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice to the saucepan with a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, finely chop carrot into half-moons. Thinly slice leek. Slice courgette into half-moons.
TIP: The rice will finish cooking in its own steam so don't peek!
• Discard any liquid from beef strips packaging. 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. Season with salt and transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, courgette and leek until softened, 5-6 minutes. • Add mild North Indian spice blend, Mumbai spice blend and tomato paste, and cook until fragrant, 1 minute. • Add the soy sauce, coconut milk and water and stir to combine. Simmer the curry until thickened, 2-3 minutes. Return beef and stir, 2-3 minutes.
• Divide jasmine rice between bowls and top with Indian beef and veggie curry. • Garnish with crushed peanuts to serve. Enjoy!