Mild Sri Lankan Beef Curry
with Basmati Rice & Mint
Tender beef strips are tossed in a rich, Sri Lankan-spiced curry sauce for an explosion of flavour. This hearty, warming bowl of goodness is a 10 out of 10 in our eyes, with fragrant mint to add the perfect pop of brightness
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1
carrot
1
tomato
1 packet
baby leaves
1 packet
beef strips
½ packet
tomato paste
1 packet
coconut milk
1 sachet
beef-style stock powder
½ packet
mint
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a generous pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan. Add the butter and stir to combine. Set aside.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato and baby leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strips packaging. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook carrot and tomato until tender, 4-5 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add baby leaves, coconut milk, beef-style stock powder, the honey and water. Simmer until the sauce has thickened slightly, 2-3 minutes. • Return beef to pan and season to taste.
• Divide basmati rice between bowls. Top with mild Sri Lankan beef curry. • Tear over mint (see ingredients) to serve. Enjoy!