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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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Sri Lankan spice blend
chicken-style stock powder
roasted peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
water (for the rice)
water (for the curry)
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!
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.
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.
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.
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.
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.