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 vegetables

Peel and chop the onion. Finely chop the chilli (tip: remove the seeds if you like it milder). Dice the zucchini and tomatoes. Rinse and chop the spinach. Split the cardamom pods open with the back of a knife.

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2 Fry beef

Heat a pan over a high heat with a drizzle of oil. Once hot, add the beef strips and fry for 5 min until browned. Set aside.

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3 Start curry

Return the pan over a medium-high heat with a second drizzle of vegetable oil. Add the mustard seeds and curry leaves. Stir for 2 min. Add the onion, ginger and garlic paste, tomato paste, green chilli (reserve some for garnish), curry powder, coriander powder, cinnamon stick, cardamom pods and turmeric powder. Stir for 2 min.

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4 Add and stew

Add the zucchini, tomatoes, spinach, coconut milk, measured water and chicken stock cube. Add the fried beef strips. Once simmering, cover and reduce the heat to low. Stew for 15 min. Season with salt and pepper to taste.

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5 Coat and fry okra

Meanwhile, slice the okra. Add the corn starch to a plate and turn the okra in it until coated. Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, fry the okra for 8-10 min or until dry and crispy. Sprinkle with salt.

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6 Serve

Divide the beef curry among bowls and sprinkle with the crispy okra and the reserved green chilli.

Tips for fussy eaters

Separate some of the beef and vegetables and prepare a mild stew. Serve with rice.

Pro tip

Fry the okra until its 'sliminess' disappears completely. The end result will be wonderful!

Expect smooth and crunchy textures with a full load of aromatic flavours!

Cooking Time: 40 min

Cals 590 · Prot 49 · Carbs 38 · Fat 29

Ingredients

Number of people

Curry

Steak strips 350 Grams
Red onion 1 Piece
Large green chilli 2 Pieces
Small zucchini 2 Pieces
Tomatoes 1 Piece
Spinach 100 Grams
Cardamom pods 4 Pieces
Vegetable oil 2 Tbsp
Mustard seeds 5 Grams
Curry leaves 6 Grams
Ginger garlic paste 10 Grams
Tomato paste 50 Grams
Curry powder 2 Grams
Coriander powder 2 Grams
Cinnamon stick 1 Piece
Turmeric powder 2 Grams
Coconut milk 200 ML
Water 100 ML
Chicken stock cube 1 Piece
Black pepper 0.5 Tsp
Salt 0.5 Tsp

Crispy okra

Okra 100 Grams
Corn starch 20 Grams

Expect smooth and crunchy textures with a full load of aromatic flavours!

Cooking Time: 40 min

Cals 590 · Prot 49 · Carbs 38 · Fat 29

Instructions

photo

1 Prep vegetables

Peel and chop the onion. Finely chop the chilli (tip: remove the seeds if you like it milder). Dice the zucchini and tomatoes. Rinse and chop the spinach. Split the cardamom pods open with the back of a knife.

photo

2 Fry beef

Heat a pan over a high heat with a drizzle of oil. Once hot, add the beef strips and fry for 5 min until browned. Set aside.

photo

3 Start curry

Return the pan over a medium-high heat with a second drizzle of vegetable oil. Add the mustard seeds and curry leaves. Stir for 2 min. Add the onion, ginger and garlic paste, tomato paste, green chilli (reserve some for garnish), curry powder, coriander powder, cinnamon stick, cardamom pods and turmeric powder. Stir for 2 min.

photo

4 Add and stew

Add the zucchini, tomatoes, spinach, coconut milk, measured water and chicken stock cube. Add the fried beef strips. Once simmering, cover and reduce the heat to low. Stew for 15 min. Season with salt and pepper to taste.

photo

5 Coat and fry okra

Meanwhile, slice the okra. Add the corn starch to a plate and turn the okra in it until coated. Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, fry the okra for 8-10 min or until dry and crispy. Sprinkle with salt.

photo

6 Serve

Divide the beef curry among bowls and sprinkle with the crispy okra and the reserved green chilli.

Tips for fussy eaters

Separate some of the beef and vegetables and prepare a mild stew. Serve with rice.

Pro tip

Fry the okra until its 'sliminess' disappears completely. The end result will be wonderful!

Ingredients

Number of people

Curry

Steak strips 350 Grams
Red onion 1 Piece
Large green chilli 2 Pieces
Small zucchini 2 Pieces
Tomatoes 1 Piece
Spinach 100 Grams
Cardamom pods 4 Pieces
Vegetable oil 2 Tbsp
Mustard seeds 5 Grams
Curry leaves 6 Grams
Ginger garlic paste 10 Grams
Tomato paste 50 Grams
Curry powder 2 Grams
Coriander powder 2 Grams
Cinnamon stick 1 Piece
Turmeric powder 2 Grams
Coconut milk 200 ML
Water 100 ML
Chicken stock cube 1 Piece
Black pepper 0.5 Tsp
Salt 0.5 Tsp

Crispy okra

Okra 100 Grams
Corn starch 20 Grams
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