Sri Lankan Beef Curry
with Broccolini & Garlic Rice
- Gluten
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
1 sachet
Sri Lankan Spice Blend
(Contains: Gluten;)
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Brown Onion
250 g
Beef Mince
1
Tomato
1 packet
Tomato Paste
1
Lime
2 packet
Coconut Milk
1 sachet
Chicken Stock Pot
1
Carrot
Cooking Steps
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 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. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Season with a pinch of 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, 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 a generous pinch of 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. Enjoy!
