Mumbai Apricot Beef & Chickpea Bowl
with Pumpkin Roast Veggies, Cucumber Slaw & Yoghurt
These tender beef strips have a sweet side. Coated in warming Mumbai spices and tossed through syrupy apricot sauce, they bring bags of flavour to this meal. If that wasn’t enough, dig into spiced roast veggies and chickpeas, topped off with a fresh slaw and cooling yoghurt.
This recipe is under 650kcal 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
1
Carrot
1
Potato
1 sachet
Mild North Indian Spice Blend
2
radish
½ tin
chickpeas
1
cucumber
1 packet
Beef Strips
1 sachet
Mumbai Spice Blend
½ packet
Apricot Sauce
1 packet
Shredded Cabbage Mix
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
parsley
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into bite-sized chunks. • Place carrot, pumpkin peeled diced and potato on a lined oven tray and sprinkle over half the mild North Indian spice blend. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber. Drain chickpeas (see ingredients). • Discard any liquid from beef strips packaging. • In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips and toss to coat. Set aside.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chickpeas and remaining mild North Indian spice blend, tossing, until warmed through, 2-3 minutes. Transfer to a bowl.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add apricot sauce (see ingredients) and a splash of water. Toss beef to coat.
• In a large bowl, combine shredded cabbage mix, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• Divide Mumbai apricot beef, spiced chickpeas, roasted veggies and cucumber slaw between bowls. • Drizzle with Greek-style yoghurt. Tear over parsley to serve. Enjoy!