Mumbai Beef & Potato Curry
with Rice & Roasted Peanuts
This Indian-inspired coconutty beef curry will add the (mild) spice you never knew you needed to your night. It's filled to the brim with bright and subtly sweet veggies and hearty chunks of potato, and finished with a nutty sprinkling roasted peanuts for crunch.
The quantities provided above are averages only.
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
potato
1
carrot
1
capsicum
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
beef strips
½ packet
tomato paste
1 tin
coconut milk
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and capsicum into small chunks. • Place prepped veggies 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.
• Meanwhile, in a medium saucepan, add the water(for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, heat a large frying pan over 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. • Transfer to a large bowl. Set aside.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Add tomato paste (see ingredients) and Mumbai spice blend. Cook, stirring, until fragrant, 1-2 minutes.
• Add coconut milk, the brown sugar and the water(for the curry) to the frying pan. • Simmer until thickened, 2-3 minutes. • Remove pan from heat. Add roasted veggies, then return the beef strips (plus any resting juices) to the pan. Stir to combine. Season to taste.
• Divide rice between plates. Top with the Mumbai beef and potato curry. • Sprinkle with roasted peanuts to serve. Enjoy!