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Sri Lankan Pulled Beef & Veggie Curry

Sri Lankan Pulled Beef & Veggie Curry

with Garlic Rice & Crushed Peanuts

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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!

Tags:EasyQuick Prep
Allergens:MilkPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1

carrot

1

capsicum

½ tin

tomato paste

1 tin

coconut cream

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

crushed peanuts

(ContainsPeanuts)

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

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3383 kJ
Fat42.8 g
of which saturates29.4 g
Carbohydrate87.2 g
of which sugars18.5 g
Protein17.3 g
Sodium1644 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

While the rice is cooking, finely chop the brown onion. Thinly slice the carrot into half-moons. Thinly slice the capsicum into strips.

3

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.

4

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.

5

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.

6

Divide the garlic rice between bowls. Top with the Sri Lankan pulled beef and veggie curry. Sprinkle with the crushed peanuts.