Sri Lankan Beef & Coconut Curry
with Garlic Rice & Roasted Peanuts
This creamy coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the roasted peanuts.
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Ingredients
2 clove
garlic
1 packet
basmati rice
1 unit
onion
1 unit
carrot
1 unit
tomato
1 bunch
broccolini
½ unit
lemon
1 packet
beef mince
1 sachet
Sri Lankan spice blend
½ packet
tomato paste
1 tin
Coconut Cream
1 sachet
Chicken-Style Stock Powder
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the curry)
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
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, then 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 is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
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 broccolini into 2cm pieces. Zest the lemon to get a pinch, then slice into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and cook, 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 (see ingredients list) and cook until fragrant, 1-2 minutes.
Add the broccolini, coconut cream, chicken-style stock powder, water (for the curry), lemon zest and brown sugar and bring to the boil. Reduce the heat to medium and cook until the veggies have softened, 5-6 minutes. Return the beef mince to the frying 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 and coconut curry. Garnish with the roasted peanuts. Serve with the lemon wedges.