Sri Lankan Pulled Beef & Veggie Curry
with Garlic Rice & Crushed Peanuts
This creamy coconut pulled beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the crushed peanuts.
Our pulled beef is gently cooked while vacuum-sealed (or sous vide as the French say). The meat may look pale, but it's packed with flavour and moisture!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
basmati rice
1
carrot
1
capsicum
œ tin
tomato paste
1 tin
Coconut Cream
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
3 clove
garlic
1
onion
1 packet
pulled beef
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
Πtsp
salt
œ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
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 has 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. Thinly slice the carrot into half-moons. Thinly slice the capsicum into strips.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and capsicum, stirring occasionally, until softened, 5-6 minutes. Add the remaining garlic and cook, until fragrant, 1 minute. Transfer to a bowl.
Drain the liquid from the pulled beef. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the Sri Lankan spice blend and tomato paste (see ingredients) until fragrant, 1 minute. Add the pulled beef and cook, breaking it up with a spoon, until warmed through, 1-2 minutes. Add the water(for the curry), coconut cream and beef-style stock powder and stir to combine.
Return the veggies to the frying pan with the beef. Add the baby spinach leaves, then season with salt and cook until thickened, 2-3 minutes.
Divide the garlic rice between bowls. Top with the Sri Lankan pulled beef and veggie curry. Sprinkle with the crushed peanuts.
