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!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Sri Lankan spice blend
beef-style stock powder
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. 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!
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.
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.
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.
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.
Divide the garlic rice between bowls and top with the Sri Lankan beef curry. Top with the mint yoghurt and toasted almonds.