Indian Coconut Beef Curry
with Garlic Rice & Toasted Almonds
This creamy coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the toasted almonds.
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
3 clove
garlic
1 packet
basmati rice
1
potato
1
carrot
½
lemon
1 packet
flaked almonds
(Contains Almond; )
1 packet
beef strips
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
1 box
coconut milk
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
¼ cup
water (for the curry)
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. 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, cut the potato and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Meanwhile, zest the lemon to get a pinch, then cut into wedges. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps keep it tender.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend, tomato paste (see ingredients) and remaining garlic until fragrant, 1 minute. Add the coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the curry has reduced slightly, 5-6 minutes.
Add the beef strips and roasted veggies to the curry and cook until heated through, 1-2 minutes. Add the brown sugar, baby spinach leaves, lemon zest, remaining butter and a generous squeeze of lemon juice and stir through until the spinach is wilted. Season with pepper.
Divide the garlic rice between bowls and top with the Mumbai coconut beef curry. Garnish with the toasted almonds. Serve with any remaining lemon wedges.