Sri Lankan Beef Curry

Name: Sri Lankan Beef Curry with Veggies & Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: Olive Oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); ¼ tsp salt; 1 brown onion; 1 carrot; 1 tomato; 1 bag green beans; ½ lime; 1 packet beef mince; 1 sachet Sri Lankan spice blend; 1 packet tomato paste; 1 tin coconut milk; 1 packet beef stock pot; 1 tsp brown sugar; 1 packet roasted peanuts

with Veggies & Garlic Rice

4.5(3.3K)

Recipe Development TeamUpdated on March 23, 2021

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Calories

:

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Protein

:

45.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Milk
Gluten
Wheat
Peanuts
Wheat
Gluten
Soy
May contain traces of allergens
Traces of Tree Nuts
Milk
Sesame

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1

brown onion

1

carrot

1

tomato

1 bag

green beans

½

lime

1 packet

beef mince

1 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

1 packet

tomato paste

1 tin

coconut milk

1 packet

beef stock pot

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)

Not included in your delivery

Olive Oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¼ tsp

salt

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)4871 kJ

Fat63.1 g

of which saturates35.7 g

Carbohydrate87.8 g

of which sugars23.2 g

Protein45.9 g

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

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.

2

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.

3

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.

4

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.

5

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.