Indian Hutspot with Braised Beef

This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. Dutch hutspot with an Indian twist: this traditional mash of sweetly braised onions and carrots is flavoured with turmeric and a hint of clove. The mildly spicy Indian stew of tender beef in ketjap and tamarind pairs wonderfully with it!

Beef chuck (better life 2 stars), carrot, white onion, garlic, red chilli, potato, fresh lemongrass (sereh) and ginger, curry massala (contains coriander seeds, turmeric and mustard seeds), clove, galangal, lime leaf, milk, Dijon mustard, gluten-free ketjap manis, tamarind, coconut milk, santen (coconut cream), palm sugar, extra virgin olive oil, butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, soja, sulfiet.

Microwave

Heat the hutspot with braised beef loosely covered for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Heat the hutspot with braised beef covered with an ovenproof plate or aluminium foil for 15-20 minutes.

Energy120,17 kcal

Protein6,42 g

Fat4,7 g

of which saturated2,22 g

Carbohydrates11,72 g

Dietary fibre2,31 g

Salt0,64 g