No-Chop Sri Lankan Beef, Chickpea & Veggie Curry

Name: No-Chop Sri Lankan Beef, Chickpea & Veggie Curry with Rapid Rice & Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 sachet Vegetable Stock Powder; 1 sachet mild sambal seasoning; 1 sachet Curry Powder; 1 packet Baby Spinach Leaves; 1 Tomato Paste; 1 packet Basmati Rice; 1 packet Garlic Paste; 1 tin Chickpeas; 1 packet Coconut Milk; 1 packet Roast Veggie Mix; 250 g Beef Mince; 1 drizzle olive oil; ¼ cup water

with Rapid Rice & Baby Spinach

Recipe Development TeamUpdated on June 12, 2026

Get tasty recipes from just $6 per serving

Calories

931 kcal

Protein

54.6g protein

Total

30 minutes

Difficulty

Easy

Plant Based

Allergens:

Sulphites

This creamy chickpea curry is like a golden sunset. Filled to the brim with bright veggies and bathed in a deliciously rich tomato-based sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

mild sambal seasoning

1 sachet

Curry Powder

1 packet

Baby Spinach Leaves

Tomato Paste

1 packet

Basmati Rice

1 packet

Garlic Paste

1 tin

Chickpeas

1 packet

Coconut Milk

1 packet

Roast Veggie Mix

(Contains: Sulphites)

250 g

Beef Mince

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutrition

Energy (kJ)3890 kJ

Calories931 kcal

Fat58.3 g

of which saturates26.3 g

Carbohydrate122 g

of which sugars22.9 g

Dietary Fibre26.1 g

Protein54.6 g

Cholesterol50.8 mg

Sodium1220 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.

You will need

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. Place roast veggie mix on a lined oven tray. Sprinkle with curry powder, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Add chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add Mumbai spice blend, tomato paste and garlic paste and cook, until fragrant, 1-2 minutes. Add coconut milk, vegetable stock powder and the water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add roast veggies and baby leaves, then stir until wilted. Season to taste.