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Indian Spiced Beef

Indian Spiced Beef

with Roasted Squash and Chutney Drizzle

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This fragrant Indian spiced beef gets its flavour from a delicious Indian Spice. A mild and tasty base of spices is balanced with fresh cucumber raita and sweet chutney, all on a bed of pillowy rice. Divine!

Allergens:Mustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¾ cup

Basmati Rice

1 tsp

Ground Cinnamon

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

113 g

Red Onion

170 g

Butternut Squash, cubes

30 g

Ginger

7 g

Parsley

66 g

Cucumber

¼ cup

Mango Chutney

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories890 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate116 g
Sugar40 g
Dietary Fiber6 g
Protein39 g
Cholesterol80 mg
Sodium1340 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then quarter onion. Separate onion into petals. Add squash, onion, half the Indian spice and 1 tbsp oil (dbl for 4ppl) to a parchment lined baking sheet. Season with salt and pepper. Toss to coat. Roast veggies in the middle of oven until golden brown, 20-22 min.

2

While veggies roast, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Cover and reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

Meanwhile, directly into a medium bowl, coarsely grate the cucumber. Sprinkle with salt. Set aside. Roughly chop parsley. Peel, then mince the ginger.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, ginger, 1/2 tsp cinnamon (dbl for 4 ppl) and remaining Indian spice. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. When beef is cooked, remove from heat, and stir in mango chutney.

5

While beef cooks, drain grated cucumber, then firmly squeeze out excess water. Return to bowl. Stir in yogurt and 1/4 tsp sugar (dbl for 4ppl) Season with salt and pepper. Set aside.

6

Fluff the rice with a fork, then season with salt. Stir in half the parsley. Divide the rice between plates. Top with veggies and beef. Dollop over cucumber raita. Sprinkle over remaining parsley.