HelloHero: Indian Coconut Double Beef Curry & Garlic Rice
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HelloHero: Indian Coconut Double Beef Curry & Garlic Rice

HelloHero: Indian Coconut Double Beef Curry & Garlic Rice

with Carrot-Cucumber Salsa & Coriander

This easy unforgettable Indian beef curry gets the royal treatment with simmered spices, aromatic garlic rice and a finish of creamy coconut sauce. Who knew something that takes so little effort could be so tasty?

Tags:
Over 30g protein
Bestseller
Allergens:
Milk

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 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

cucumber

½

carrot

2 packet

beef strips

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 packet

coconut milk

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2864 kJ
Calories684 kcal
Fat46.1 g
of which saturates27.3 g
Carbohydrate32.5 g
of which sugars6 g
Dietary Fibre4.7 g
Protein63.2 g
Sodium2399 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 Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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, thinly slice cucumber into half-moons. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine cucumber, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. • 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.

3
3

• 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. (Cook in batches if your pan is getting crowded). • Return beef (and any resting juices) to the pan and stir to combine. Season to taste.

4
4

• Divide garlic rice between bowls. Top with Indian coconut beef curry andcarrot-cucumber salsa. • Garnish with reserved coriander. Enjoy!