The rich aromatic flavours of this beef curry complimented by the richness of tomatoes and the creaminess of coconut milk, will transport you to the magical streets of Sri Lanka without having to leave your kitchen.
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Sri Lankan spice blend(ContainsGlutenMay be present Gluten)
beef stock pot
roasted peanuts(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)
water (for the rice)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
While the rice is cooking, finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Trim and cut the green beans into 2cm pieces. Finely zest the lime to get a generous pinch, then slice into wedges.
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes.
Add the green beans, coconut milk, beef stock pot, lime zest and brown sugar and bring to the boil. Reduce the heat to medium and cook, until the veggies have softened, 5-6 minutes. Add the beef mince back into the pan and stir until heated through, 1 minute. Season with salt and pepper.
Divide the garlic rice between bowls. Top with the Sri Lankan beef curry. Garnish with the roasted peanuts. Serve with the lime wedges.