Quick Indian Coconut Beef Curry & Garlic Couscous
with Radish Salad & Parsley
This easy unforgettable Indian beef curry gets the royal treatment with simmered spices, aromatic garlic couscous and a finish of creamy coconut sauce. Who knew something that takes so little effort could be so tasty?
We’ve replaced the basmati rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
couscous
(Contains Gluten(Wheat); )
1
tomato
2
radish
½
carrot
1 packet
parsley
1 packet
beef strips
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
Not included in your delivery
olive oil
1.5 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half the garlic until fragrant, 1 minute. Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and season to taste.
• Meanwhile, roughly chop tomato. Thinly slice radish. Grate carrot (see ingredients). Finely chop parsley (reserve some for garnish). • In a medium bowl, combine tomato, radish, carrot and coriander. Add a drizzle of white wine 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, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic 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 slightly thickened, 1-2 minutes. • Return beef (plus any resting juices) to the pan and stir to combine. Season to taste.
• Divide garlic couscous between bowls. Top with Indian coconut beef curry. • Garnish with reserved parsley. Serve with radish salad. Enjoy!