Plant-Based 'Beef' & Coconut Curry
with Green Beans & Garlic Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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: Wheat, Gluten.)
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: Soy, Gluten;)
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!
