Quick Sri Lankan-Spiced Beef Curry
with Cauliflower Rice & Roasted Nuts- Peanuts
- Tree Nuts
The aromatic flavours of this beef curry, complemented by the richness of tomatoes and the creaminess of light coconut milk will transport you to the magical streets of Sri Lanka without having to leave your kitchen. With cauliflower rice, you can enjoy every mouthful a of this beauty and be left feeling totally satisfied. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
2 clove
garlic
1
leek
1 packet
cauliflower rice
1 packet
beef strips
½ packet
tomato paste
1 box
light coconut milk
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick half-moons. Slice leek into thick rounds. • Place carrot and leek on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until just browned, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice, stirring, until softened, 2-3 minutes. • Add the salt and 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• When the carrot has 5 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add Sri Lankan spice blend, tomato paste (see ingredients list) and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add light coconut milk and beef-style stock powder and stir to combine. • Add roasted carrot, the baby broccoli and baby spinach leaves and cook until slightly thickened, 1-2 minutes. Season to taste.
• Divide cauliflower rice between bowls. Top with Sri Lankan-spiced beef and veggie curry. • Garnish with roasted peanut & cashew mix to serve. Enjoy!
