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