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
4 clove
garlic
1 packet
basmati rice
1
onion
1
carrot
1
tomato
1 bag
baby broccoli
½
lemon
1 packet
beef mince
1 packet
tomato paste
1 box
Coconut Cream
1 sachet
beef-style stock powder
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
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. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a pinch of 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 into half-moons. Roughly chop the tomato. Trim and cut the baby broccoli into bite-sized pieces. Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking it 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. Cook the onion and carrot until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes.
Add the baby broccoli, coconut cream, beef-style stock powder, water (for the curry), brown sugar and a squeeze of lemon juice 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 to taste.
TIP: Add a splash more water if the curry looks too thick.
Divide the garlic rice between bowls. Top with the Sri Lankan beef and coconut curry. Garnish with the roasted peanuts. Serve with any remaining lemon wedges.