Mild Sri Lankan Beef Curry

Name: Mild Sri Lankan Beef Curry with Basmati Rice & Mint
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Tomato; 1 packet Mint; 250 g Beef Strips; 1 sachet mild sambal seasoning; sachet Beef-Style Stock Powder; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Coconut Milk

with Basmati Rice & Mint

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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

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 packet

Mint

250 g

Beef Strips

1 sachet

mild sambal seasoning

sachet

Beef-Style Stock Powder

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

sachet

Chicken-Style Stock Powder

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories557 kcal

Energy (kJ)2330 kJ

Fat24.3 g

of which saturates17.8 g

Carbohydrate72.9 g

of which sugars8.9 g

Dietary Fibre5.2 g

Protein39.6 g

Cholesterol49.2 mg

Sodium528 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

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 leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. Discard any liquid from beef strips 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 water. Simmer until the sauce has thickened slightly, 2-3 minutes. • Return beef to pan and season to taste.