Sri Lankan-Style Beef Curry
with Spinach & Rice
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
A creamy coconut curry perfect for a mid-week dinner.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
2 clove
garlic
1 packet
beef strips
1 packet
coconut milk
1 bag
baby spinach leaves
1 sachet
Southeast Asian Spice Blend
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
¼ tsp
salt
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• In a medium saucepan, bring water (for the rice) to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 mins, then remove pan from heat and keep covered until rice is tender and the water absorbed, 10 mins.
• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. • When the oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 mins. • Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 mins. Add the butter, garlic and South Asian curry spice blend and cook until fragrant, 1-2 mins. • Stir in coconut milk, the salt, water (for the sauce) and simmer until slightly thickened, 2-3 mins. Season to taste.
• Return beef to pan. Stir through baby spinach and cook until wilted, 1 min. • Divide rice between bowls. Top with beef curry and sprinkle with chilli flakes (if using) to serve.
