Spiced Sri Lankan Beef

Name: Spiced Sri Lankan Beef with Curried Cauliflower and Carrots
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 1 Piece of Red onion; 1 Piece of Green pepper; 4 Piece of Cardamom pods; 6 Grams of Curry leaves; 1 Tbsp of Vegetable oil; 1 Piece of Dried bay leaves; 15 Grams of Ginger garlic paste; 1 Grams of Cinnamon powder; 4 Grams of Coriander cumin powder; 2 Grams of Turmeric powder; 200 ML of Coconut milk; 100 ML of Water; 1 Piece of Beef stock cube; 2 Piece of Carrot; 300 Grams of Cauliflower florets; 15 Grams of Fresh coriander; 4 Grams of Black salt; 1 Tsp of Black Ground Pepper; 20 Grams of Butter; 4 Grams of Curry powder

with Curried Cauliflower and Carrots

Unlike traditional spicy Sri Lankan food, this beef mince is fried in mild spices and served alongside spiced cauliflower and carrots.

32 Reviews

Cals 614 · Prot 47 · Carbs 36 · Fat 29

Low Carb

30 min

Spiced Sri Lankan Beef with Curried Cauliflower and Carrots

Unlike traditional spicy Sri Lankan food, this beef mince is fried in mild spices and served alongside spiced cauliflower and carrots.

32 Reviews

Cals 614 · Prot 47 · Carbs 36 · Fat 29

Low Carb

Ingredients

Beef

Grass fed Beef Mince Lean

350 Grams

Red onion

1 Piece

Green pepper

1 Piece

Cardamom pods

4 Piece

Curry leaves

6 Grams

Vegetable oil

1 Tbsp

Dried bay leaves

1 Piece

Ginger garlic paste

15 Grams

Cinnamon powder

1 Gram

Coriander cumin powder

4 Grams

Turmeric powder

2 Grams

Coconut milk

200 ML

Water

100 ML

Beef stock cube 9*11*15*

1 Piece

Curried vegetables

Carrot

2 Piece

Cauliflower florets

300 Grams

Fresh coriander

15 Grams

Black salt

4 Grams

Black Ground Pepper

0.5 Tsp

Butter 4*

20 Grams

Curry powder

4 Grams

Allergens

*9 Soya, *11 Gluten, *15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2565 / 614
Fats (g)	29.4
of which saturated (g)	22.9
Carbohydrates (g)	36
of which sugars (g)	13.1
Fibers (g)	13.5
Proteins (g)	46.9
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil vegetables

Bring a large pot of salted water to a boil. Peel and chop the carrots into half-moons. Separate the cauliflower into florets. Once boiling, add the carrots and cauliflower. Boil for 8-10 min or until soft. Drain once soft. Reserve the pot.

2 Prep

Meanwhile, peel and slice the red onion. De-seed and chop the pepper into bite-size pieces. Crush the cardamom with the back of a knife. Pick the curry leaves and discard the stems.

3 Fry beef

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onions, bay leaves and cardamom and fry for 3 min. Add the ginger garlic paste, cinnamon powder, coriander cumin powder and turmeric powder. Fry for 1 min. Add the beef mince and fry for 3 min.

Tip! The beef mince does not need to be fully cooked at this point.

4 Simmer beef

Add the coconut milk, measured water, stock cube, curry leaves and green pepper to the pan and simmer for 5-8 min or until the beef is cooked through.

5 Fry vegetables

Meanwhile, finely chop the coriander leaves. Return the pot to a medium heat with the butter. Once melted, add the curry powder and fry for 30 sec. Remove from the heat and add the carrots, cauliflower, black salt, pepper and coriander to the pot and stir until coated.