Mumbai Coconut Beef Rump & Veggie Curry
with Garlic Rice
For tonight’s dinner, tender beef is simmered in a creamy, spiced coconut sauce, creating a warm and comforting dish that’s perfectly paired with fragrant garlic rice. Perfect for a cosy dinner or when you’re craving something bold and delicious!
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
Garlic
1
Basmati Rice
1
Celery
1
Carrot
1
Tomato
1
Beef Rump
1
Mumbai Spice Blend
1
Tomato Paste
1
Coconut Milk
1
Beef-Style Stock Powder
Not included in your delivery
olive oil
butter
(Contains Milk; )
brown sugar
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Thinly slice celery. • Thinly slice carrot into half-moons. • Finely chop tomato.
• When the rice has 10 minutes remaining, discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps keep it tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the rice has 10 minutes remaining, slice beef rump into thin strips. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps keep it tender.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until slightly softened, 4-5 minutes. • Add Mumbai spice blend and tomato paste (see ingredients), and cook until fragrant, 1 minute. • Stir through coconut milk, beef-style stock powder, the brown sugar and water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.
• Return beef strips to pan and stir to combine. Season with pepper.
• Divide garlic rice between bowls and top with Mumbai coconut beef and veggie curry. Enjoy!