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Sri Lankan Beef & Garlic Rice Bowl

Sri Lankan Beef & Garlic Rice Bowl

with Mint Yoghurt & Toasted Almonds

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We're bringing three flavour powerhouses to your place tonight – Sri Lankan-style spices, fresh mint and aromatic ginger. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

Tags:Quick
Allergens:MilkTree Nuts

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

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

1

brown onion

1 knob

ginger

1 bag

green beans

1

carrot

1 bag

baby spinach leaves

1 bunch

mint

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

beef mince

1 sachet

Sri Lankan spice blend

1 packet

tomato paste

1 sachet

beef-style stock powder

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

¾ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3680 kJ
Fat33.1 g
of which saturates17.5 g
Carbohydrate90.5 g
of which sugars18.1 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium1718 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
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. Cook 1/2 the garlic 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. Finely grate the ginger. Trim the green beans and cut into 2cm pieces. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, green beans and carrot and cook, stirring occasionally, until softened, 5-6 minutes. Transfer to a medium bowl.

4

While the veggies are cooking, combine the mint, Greek-style yoghurt and a small drizzle of olive oil in a small bowl. Season to taste. Set aside.

5

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. Add the Sri Lankan spice blend, ginger, tomato paste and remaining garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add the water (for the curry) and beef-style stock powder and stir to combine. Add the cooked veggies and baby spinach to the curry and cook until thickened slightly, 2-3 minutes. Season to taste.

6

Divide the garlic rice between bowls and top with the Sri Lankan beef curry. Top with the mint yoghurt and toasted almonds.