Double Mild Sri Lankan Beef Coconut Curry
with Basmati Rice & Mint- Milk
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
Ingredients
1 packet
basmati rice
1
carrot
1
tomato
1 packet
Baby Leaves
2 packet
beef strips
½ packet
tomato paste
1 sachet
Sri Lankan spice blend
1 packet
coconut milk
1 sachet
beef-style stock powder
½ packet
mint
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 spinach. • In a large frying pan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strip 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 the 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 masala. • Tear over mint (see ingredients) to serve. Enjoy!
