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Sri Lankan Beef & Coconut Curry

Sri Lankan Beef & Coconut Curry

with Garlic Rice & Roasted Peanuts

Family Friendly
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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.

Allergens:MilkPeanuts

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

1 unit

carrot

1 unit

tomato

1 bunch

broccolini

½ unit

lemon

1 packet

beef mince

1 sachet

Sri Lankan spice blend

½ packet

tomato paste

1 tin

coconut cream

1 sachet

chicken-style stock powder

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the curry)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4350 kJ
Fat55.9 g
of which saturates36.9 g
Carbohydrate85.1 g
of which sugars16.7 g
Dietary Fibre0 g
Protein44.5 g
Cholesterol0 mg
Sodium554 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the 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!

2

While the rice is cooking, finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Trim and cut the broccolini into 2cm pieces. Zest the lemon to get a pinch, then slice into wedges.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste (see ingredients list) and cook until fragrant, 1-2 minutes.

5

Add the broccolini, coconut cream, chicken-style stock powder, water (for the curry), lemon zest and brown sugar 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 with salt and pepper.

6

Divide the garlic rice between bowls. Top with the Sri Lankan beef and coconut curry. Garnish with the roasted peanuts. Serve with the lemon wedges.