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 recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
plant-based pulled beef
vegetable stock pot
Sri Lankan spice blend(ContainsGlutenMay be present Gluten)
soy sauce(ContainsGluten, Soy)
water (for the rice)
water (for the curry)
• 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 onion. Thinly slice carrot into half-moons. Trim snow peas and cut into bite-sized chunks. Roughly chop plant-based pulled beef and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring occasionally, until softened, 4-5 minutes. Add snow peas and 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 pulled beef, stirring occasionally, until starting to brown, 4-6 minutes. • Add Sri Lankan spice blend and tomato paste 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 mixed leaves, then return veggies to pan. Cook until sauce is thickened and leaves are 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. • Garnish with crispy shallots to serve.