Sri Lankan Beef, Tofu & Roast Pumpkin Curry

Name: Sri Lankan Beef, Tofu & Roast Pumpkin Curry with Garlic Rice & Fresh Chilli
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 packet Basmati Rice; 2 Garlic; 1 Fresh Chilli; 400 g Firm tofu; 1 packet Coconut Milk; 1 packet Peeled Pumpkin Pieces; 250 g Beef Mince; 2 packet Potato; 1 drizzle olive oil; 20 g butter; 1.5 cup water

with Garlic Rice & Fresh Chilli

Recipe Development TeamUpdated on August 07, 2026

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Calories

:

1030 kcal

Protein

:

63.7g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Soy
Milk
May contain traces of allergens
Eggs
Sesame
Crustaceans

Bring the bold and aromatic flavours of South Asia into your kitchen with this comforting Sri Lankan-style curry. You'll roast tender cauliflower and hearty pumpkin and potato before simmering them with golden tofu in a luscious, spice-infused coconut milk sauce, all served over fragrant garlic rice with a kick of fresh chilli for a veggie-powered winter warmer.

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

1 packet

Basmati Rice

2

Garlic

1

Fresh Chilli

400 g

Firm tofu

(Contains: Soy May be present: Eggs, Sesame, Crustaceans)

1 packet

Coconut Milk

1 packet

Peeled Pumpkin Pieces

250 g

Beef Mince

2 packet

Potato

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.5 cup

water

Nutrition

Energy (kJ)4320 kJ

Calories1030 kcal

Fat58 g

of which saturates30.9 g

Carbohydrate88.1 g

of which sugars10.5 g

Dietary Fibre4.7 g

Protein63.7 g

Cholesterol50.8 mg

Sodium967 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220ºC/200ºC fan-forced.
• Cut potato into bite-sized chunks.
• Place potato and peeled pumpkin pieces on a
lined oven tray. Drizzle with olive oil, sprinkle
with curry powder, season with salt and toss
to coat.
• Spread out evenly, then roast until tender and
brown around edges, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays.

2

• Meanwhile, finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous 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 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!

3

• While rice is cooking, slice lemon into wedges. Thinly slice fresh chilli (if using). • Cut plain tofu (see ingredients) into 2cm chunks.

4

• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat.
• Cook beef mince (no need for oil!) , breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder and a splash of water until combined.

5

• To the curry, add roast veggies, baby spinach leaves and tofu chunks. Gently toss to combine and until heated through, 1-2 minutes. • Remove pan from heat and add a squeeze of lemon juice. Season to taste.

6

• Divide garlic rice and Sri Lankan beef, tofu and roast pumpkin curry between bowls. • Garnish with chilli. Serve with any remaining lemon wedges. Enjoy!