Sri Lankan Spiced Beef Curry

with Crispy Okra

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Low-Carb
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Low-Carb
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Instructions

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1 Prep veggies

Peel and mince onion and garlic. Peel and grate ginger. Remove chilli stem (and seeds, if you prefer a milder heat) and mince chilli. Cut zucchini to pieces. Dice tomatoes. Rinse and chop spinach.

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2 Fry beef

Heat oil in a pan over high heat. Fry beef strips for about 5 minutes until nicely browned and caramelized on the edges. Set aside.

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3 Make curry

Heat oil in a large pot and add mustard seeds and curry leaves. Stir for 2 minutes. Add onion, garlic, ginger, chilli, curry, coriander, cinnamon stick, cardamom pods and turmeric. Stir for 2 minutes. Add zucchini, tomatoes, spinach, coconut milk, water, salt and pepper. Add also the fried beef strips. Bring to a light simmer, cover and reduce the heat to low. Let stew for 15 minutes.

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4 Fry okra

Meanwhile, cut okra to slices. Heat a good amount of oil in a pan over medium-high heat. Fry okra slices for about 8-10 minutes until they are completely dry and crispy. Transfer to a plate lined with kitchen paper. Sprinkle with salt. Serve on top of the beef curry.

Tips for fussy eaters

Separate some of the beef and veggies and make a mild stew. Serve with rice.

Pro tip

Take enough time to fry the okra until the sliminess disappears completely. The end result will be wonderful!

Smooth and crunchy textures and a full load of aromatic flavours!

Cooking Time: 30 min

Cals 379 · Prot 36.1 · Carbs 33.1 · Fat 12.4

Ingredients

Number of people

Curry

Beef strips 350 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 30 Grams
Green chilli, large 1 Pieces
Zucchini, small 2 Pieces
Tomatoes 3 Pieces
Spinach (palak) 80 Grams
Olive oil 1 Tbsp
Mustard seeds 2 Grams
Curry Leaves 3 Grams
Curry powder 2 Grams
Coriander powder 2 Grams
Cinnamon stick 1 Pieces
Cardamom pods 5 Pieces
Turmeric powder 2 Grams
Coconut milk 200 ML
Water 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Crispy okra

Fresh okra 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp

Smooth and crunchy textures and a full load of aromatic flavours!

Cooking Time: 30 min

Cals 379 · Prot 36.1 · Carbs 33.1 · Fat 12.4

Instructions

photo

1 Prep veggies

Peel and mince onion and garlic. Peel and grate ginger. Remove chilli stem (and seeds, if you prefer a milder heat) and mince chilli. Cut zucchini to pieces. Dice tomatoes. Rinse and chop spinach.

photo

2 Fry beef

Heat oil in a pan over high heat. Fry beef strips for about 5 minutes until nicely browned and caramelized on the edges. Set aside.

photo

3 Make curry

Heat oil in a large pot and add mustard seeds and curry leaves. Stir for 2 minutes. Add onion, garlic, ginger, chilli, curry, coriander, cinnamon stick, cardamom pods and turmeric. Stir for 2 minutes. Add zucchini, tomatoes, spinach, coconut milk, water, salt and pepper. Add also the fried beef strips. Bring to a light simmer, cover and reduce the heat to low. Let stew for 15 minutes.

photo

4 Fry okra

Meanwhile, cut okra to slices. Heat a good amount of oil in a pan over medium-high heat. Fry okra slices for about 8-10 minutes until they are completely dry and crispy. Transfer to a plate lined with kitchen paper. Sprinkle with salt. Serve on top of the beef curry.

Tips for fussy eaters

Separate some of the beef and veggies and make a mild stew. Serve with rice.

Pro tip

Take enough time to fry the okra until the sliminess disappears completely. The end result will be wonderful!

Ingredients

Number of people

Curry

Beef strips 350 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 30 Grams
Green chilli, large 1 Pieces
Zucchini, small 2 Pieces
Tomatoes 3 Pieces
Spinach (palak) 80 Grams
Olive oil 1 Tbsp
Mustard seeds 2 Grams
Curry Leaves 3 Grams
Curry powder 2 Grams
Coriander powder 2 Grams
Cinnamon stick 1 Pieces
Cardamom pods 5 Pieces
Turmeric powder 2 Grams
Coconut milk 200 ML
Water 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Crispy okra

Fresh okra 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
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