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)
2508 / 599
Fats (g)
29.2
of which saturated (g)
14.9
Carbohydrates (g)
31
of which sugars (g)
7.7
Fibers (g)
9.9
Proteins (g)
57.4
Salt (g)
3.4
*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 Prep vegetables
Peel and chop the onion. Finely chop the chilli (tip: remove the seeds if you like it milder). Dice the zucchini and tomatoes. Rinse and chop the spinach. Split the cardamom pods open with the back of a knife.
2 Fry beef
Heat a pan over a high heat with a drizzle of oil. Once hot, add the beef strips and fry for 5 min until browned. Set aside.
3 Start curry
Return the pan over a medium-high heat with a second drizzle of vegetable oil. Add the mustard seeds and curry leaves. Stir for 2 min. Add the onion, ginger and garlicpaste, tomato paste, greenchilli (reserve some for garnish), curry powder, coriander powder, cinnamon stick, cardamom pods and turmeric powder. Stir for 2 min.
4 Add and stew
Add the zucchini, tomatoes, spinach, coconut milk, measured water and chicken stock cube. Add the fried beef strips. Once simmering, cover and reduce the heat to low. Stew for 15 min. Season with salt and pepper to taste.
5 Coat and fry okra
Meanwhile, slice the okra. Add the corn starch to a plate and turn the okra in it until coated. Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, fry the okra for 8-10 min or until dry and crispy. Sprinkle with salt.
6 Serve
Divide the beef curry among bowls and sprinkle with the crispy okra and the reserved greenchilli.