Plant-Based 'Beef' & Coconut Curry
with Green Beans & Garlic Rice
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
When you have our plant-based pulled 'beef' handy, it's easy to create meat-free versions of all your go-to comfort foods - starting with this creamy curry! To cut through the richness, spike the mildy spiced coconut sauce with tomato paste and sweet snow peas, and serve over fluffy garlic rice.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
brown onion
1
carrot
1 bag
green beans
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)
1 packet
tomato paste
1 tin
coconut milk
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 packet
crispy shallots
1 bag
coriander
1 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat;)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, Soy;)
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and the salt and bring to the boil. • Reduce heat to low and cover with lid. Cook for 10 minutes, then remove 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 rice is cooking, thinly slice brown onion. Thinly slice carrot into half moons. Trim green beans and cut into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot and green beans, stirring occasionally, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook plant based mince, breaking up with a spoon, until just browned, 4-6 minutes. • Add Sri Lankan spice blend and tomato paste (see ingredients) and cook until fragrant, 1 minute. Add coconut milk, the water (for the curry), vegetable stock pot and the soy sauce. Cook, stirring, until slightly thickened, 1-2 minutes. • Add baby spinach leaves, then return veggies to pan. Cook until sauce is thickened and spinach is wilted, 2-3 minutes.
TIP: If you prefer a thinner consistency, add a splash more water to the curry.
• Divide garlic rice between bowls. • Top with plant-based beef and coconut curry. • Tear over coriander. Garnish with crispy shallots to serve. Enjoy!
