Double Malaysian Beef & Roast Veggie Curry
with Jasmine Rice & Peanuts
Who said curry has to be complicated? Thanks to some shortcut ingredients, this colourful, coconutty and crowd-pleasing beef curry comes together in a jiffy.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1 bag
Carrot & Zucchini Mix
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 packet
beef strips
1 packet
ginger paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut capsicum into bite-size chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook beef strips, tossing in batches, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste and Southeast Asian spice blend until fragrant, 1 minute. • Add coconut milk, vegetable stock powder, the soy sauce and brown sugar and cook, stirring, until thickened slightly, 1-2 minutes. • Return beef to pan, then add roasted veggies and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute. Season with pepper.
• Divide basmati rice between bowls. • Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!