Mango-Glazed Beef & Cauliflower Curry
with Cucumber Raita, Ginger Rice & Naan
We’re putting on a feast suited for royalty and you deserve nothing less! There’s a bit of everything here from the sweet mango-glazed beef that’s been already slow-cooked to the roasted cauliflower curry, perfect for dipping naan into. Sit back and relax as the luxury of this feast is tasted in every bite.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 portion
cauliflower
1
tomato
1 packet
Slow-Cooked Beef Brisket
1 packet
mango chutney
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1 bag
herbs
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 box
coconut milk
1 sachet
Mumbai Spice Blend
3 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
naan bread
1 packet
Bengal Curry Paste
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Cut tomato into wedges. • Place veggies on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, place slow-cooked beef brisket in a baking dish. Pour liquid from packaging over beef. • Sprinkle over Mumbai spice blend and turn to coat. Cover tightly with foil and roast for 12 minutes. • Turn beef, spread over mango chutney, then cover with foil and roast until heated through and the liquid has slightly reduced, a further 12 minutes.
• While the beef is roasting, heat a drizzle of olive oil in a medium saucepan, over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. • 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!
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Meanwhile, finely chop cucumber and garlic. Pick and thinly slice herb leaves. Roughly chop roasted almonds. • In a small bowl, combine cucumber, herbs and Greek-style yoghurt. Season with salt and pepper. • Bake naan bread directly on wire oven rack until golden, 3-5 minutes.
• When the veggies are done, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic and Bengal curry paste until fragrant, 1 minute. • Add coconut milk, water(for the sauce) and the roasted veggies. Stir to combine and bring to the boil. • Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. Season to taste.
• Slice mango-glazed beef brisket. • Sprinkle roasted almonds over curry. • Bring everything to the table to serve. Help yourself to beef brisket, cauliflower curry, ginger rice, naan and cucumber raita. Enjoy!