Sri Lankan Beef & Veggie Curry
with Garlic Rice & Toasted Almonds
- Almond
Ingredients
250 g
Beef Mince
1 sachet
mild sambal seasoning
sachet
Beef-Style Stock Powder
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Flaked Almonds
(Contains: Almond; )
1
Baby Broccoli
sachet
Chicken-Style Stock Powder
1 packet
Ginger Paste
1
Leek
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, cut baby broccoli into thirds. Thinly slice leek. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and leek, stirring, until softened, 5-6 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend, ginger paste, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through the veggies, water (for the curry), coconut milk and beef-style stock powder until combined and heated through, 1-2 minutes. Season with salt and pepper.
Little cooks: Help out with measuring the water.
• Divide garlic rice between bowls and top with Sri Lankan beef and veggie curry. • Garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
