Sri Lankan Spiced Pork Curry
with Garlic Rice & Crushed Peanuts
A good dinner is one where your mouth starts watering from the delicious aromas before you’ve even served up. The tender beef, Sri Lankan spices and tomato-based curry sauce will fill your kitchen with delectable scents in no time. There won’t be any waiting around to dig in when dinner is served - it’s too irresistible!
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
3 clove
garlic
1 packet
basmati rice
1
carrot
1 packet
broccoli florets
1 packet
pork mince
1 sachet
Sri Lankan spice blend
½ packet
tomato paste
1 packet
coconut milk
1 sachet
beef-style stock powder
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli florets and carrot, tossing, until tender, 5-7 minutes. Transfer to plate and cover to keep warm.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend, tomato paste (see ingredients list) and remaining garlic, then cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, beef-style stock powder, the brown sugar and a splash of water and stir to combine. • Add veggies and cook until slightly thickened, 1-2 minutes. Season to taste.
• Divide garlic basmati rice between bowls. Top with Sri Lankan-spiced pork and veggie curry. • Garnish with crushed peanuts to serve. Enjoy!