Sri Lankan Style Beef Kothu
with Kale, Carrot and Tortilla 'Roti'
Kothu is a popular Sri Lankan street food dish which typically stir-fries meat and vegetables with chopped up pieces of roti. Here, we've made it even simpler by using tortilla pieces instead of roti - you'll be surprised how close they come to the real thing!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
1 unit(s)
Carrot
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
Sri Lankan Style Curry Powder
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Chopped Kale
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
2 tbsp
Water for the Kale
1 tsp
Sugar
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the beef fries, trim the carrot, then coarsely grate (no need to peel).
b) Pile the tortillas onto each other and slice the tortillas into 1cm thick strips. Cut the strips into smaller approximately 3cm long strips (use scissors if easier).
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir in the korma curry paste, Sri Lankan style curry powder and ginger, garlic and lemongrass puree. Fry until fragrant, 1 min.
c) Add the kale along with the water for the kale (see pantry for amount) and cook until starting to wilt, 3-4 mins.
a) Stir in the carrot, tortilla strips and sugar (see pantry for amount).
b) Stir-fry, 1-2 mins. Season with salt and pepper.
a) Next, stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Simmer until thickened, 1-2 mins.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Share the Sri Lankan style kothu between your serving bowls.
Enjoy!
