Madras Beef Curry

Name: Madras Beef Curry with Basmati Rice and Spinach Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Pulled beef; 1 Piece of Red onion; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Ginger garlic paste; 2 Grams of Turmeric powder; 2 Grams of Madras curry powder; 4 Grams of Coriander cumin powder; 2 Grams of Chilli powder; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 150 ML of Water; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 1 Piece of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Carrot; 1 Piece of Cucumber; 60 Grams of Baby spinach; 170 Grams of Natural yogurt

with Basmati Rice and Spinach Salad

Madras curry originates from the south of India, and gets its name from the city of Madras now known as Chennai.

134 Reviews

Cals 619 · Prot 39 · Carbs 108 · Fat 11

Global Eats

30 min

Madras Beef Curry with Basmati Rice and Spinach Salad

Madras curry originates from the south of India, and gets its name from the city of Madras now known as Chennai.

134 Reviews

Cals 619 · Prot 39 · Carbs 108 · Fat 11

Global Eats

Ingredients

Beef curry

Pulled beef

200 Grams

Red onion

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ginger garlic paste

15 Grams

Turmeric powder

2 Grams

Madras curry powder

2 Grams

Coriander cumin powder

4 Grams

Chilli powder

2 Grams

Tomato paste

30 Grams

Tomato passata

200 Grams

Water

150 ML

Fresh coriander

15 Grams

Basmati rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Salad

Lemon

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Carrot

1 Piece

Cucumber

1 Piece

Baby spinach

60 Grams

To serve

Natural yogurt 4*

170 Grams

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2591 / 619
Fats (g)	11.1
of which saturated (g)	3.5
Carbohydrates (g)	108
of which sugars (g)	19.9
Fibers (g)	11.1
Proteins (g)	39
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry onion

Peel and finely chop the red onion.
Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the onion with a pinch of salt.
Fry for 5 min until softened.

2 Boil rice

Meanwhile, rinse the basmati rice.
Add the rice, a pinch of salt and the measured water to a pan with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pan from heat.
Keep covered until serving.

3 Simmer curry

Meanwhile, add the ginger garlic paste, turmeric, madras curry powder, coriander cumin powder and chilli powder (spicy!) to the onions.
Fry for 1 min.
Add the tomato paste, tomato passata, measured water, pulled beef and a generous pinch of salt.
Bring to a simmer.
Cook, covered, for 5-8 min.

Tip! Sensitive to spice? Go easy on the chilli powder.

4 Make dressing

Meanwhile, squeeze 0.5 lemon juice directly into a large bowl.
Add the olive oil, salt and pepper.
Whisk until combined.
Set the dressing aside.

5 Prep salad

Peel and grate the carrot.
Slice the cucumber into half moons.
Add the carrot and cucumber to the bowl with the dressing.

Tip! Grate the carrot directly into the dressing to save chopping board space.

6 Serve

Add the baby spinach to the dressing and toss.
Pick the coriander leaves.
Serve the Madras Beef Curry and Basmati Rice with the Spinach Salad and yogurt alongside.
Top with the coriander leaves.