Sri Lankan-Style Beef & Veggie Curry
with Garlic Rice & Roasted Hazelnuts
This dish comes with a big juicy warning - it’s too delicious to refuse. Be lured to the table when you catch the scent of the Sri Lankan-spiced chicken and veggies, tossed in a tomato based creamy curry. Look out, that bite of garlic rice, teaming with curry will unleash the tastiest dinner and you’ll be running back for seconds in no time.
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1 bag
baby spinach leaves
1
leek
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
beef mince
1 packet
ginger paste
1 packet
tomato paste
1 packet
coconut milk
1 sachet
beef-style stock powder
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a 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!
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, roughly chop baby spinach leaves. Thinly slice leek.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby spinach leaves and leek, stirring, until softened, 5-6 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend, ginger paste and tomato paste and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through the veggies, water (for the curry), coconut milk and beef-style stock powder until combined and heated through, 1-2 minutes. Season with salt and pepper.
• Divide garlic rice between bowls and top with Sri Lankan beef and veggie curry. • Garnish with roasted hazelnuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!