Quick Sri Lankan Beef Curry & Garlic Rice
with Mint Yoghurt
We're bringing three flavour powerhouses to your place tonight – Sri Lankan-style spices, fresh mint and aromatic ginger. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
Always refer to the product label for the most accurate ingredient and allergen information.
3 clove
garlic
1 packet
basmati rice
1
brown onion
1 bag
green beans
1
carrot
1 bag
baby spinach leaves
1 bunch
mint
1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)1 packet
beef mince
1 packet
ginger lemongrass paste
1 packet
tomato paste
1 tub
beef stock pot
1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
Sri Lankan spice blend
(May be present Gluten)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water (for the rice)
¾ cup
water (for the curry)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water(for the rice) and a generous pinch of salt 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. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the brown onion. Trim the green beans and cut into thirds. Thinly slice the carrot into half-moons. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, green beans and carrot, stirring occasionally, until softened, 5-6 minutes. Transfer to a bowl.
While the veggies are cooking, combine the mint, Greek-style yoghurt and a small drizzle of olive oil in a small bowl. Season to taste. Stir to combine.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Add the Sri Lankan spice blend, ginger lemongrass paste, tomato paste and remaining garlic and cook until fragrant, 1 minute. Reduce the heat to medium and add the water(for the curry) and beef stock pot and stir to combine. Return the cooked veggies and baby spinach to the pan and cook until thickened slightly, 2-3 minutes.
Divide the garlic rice between bowls and top with the Sri Lankan beef curry. Top with the mint yoghurt and flaked almonds.