Beef & Curry-Spiced Rice with Creamy Cilantro Sauce

Beef & Curry-Spiced Rice

with Creamy Cilantro Sauce

20 MIN
2 Servings
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From the Test Kitchen

In this quick-cooking dish, tender beef and carrots get dynamic, Indian-inspired flavor from the savory Indian tomato chutney they cook with in the pan. It’s all complete with rice cooked alongside aromatic vadouvan curry powder and a creamy cilantro sauce drizzled on top.

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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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Beef & Curry-Spiced Rice with Creamy Cilantro Sauce
Title
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tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the carrots:
2 Prepare the carrots:

While the rice cooks, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.

Cook the beef & carrots:
3 Cook the beef & carrots:

While the rice continues to cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the tomato chutney and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish:
4 Make the sauce & serve your dish:

While the beef cooks, in a bowl, combine the sour cream, cilantro sauce, and vinegar. Taste, then season with salt and pepper if desired. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the carrots:

While the rice cooks, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.

Prepare the carrots:
Cook the beef & carrots:
3 Cook the beef & carrots:

While the rice continues to cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the tomato chutney and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the sauce & serve your dish:

While the beef cooks, in a bowl, combine the sour cream, cilantro sauce, and vinegar. Taste, then season with salt and pepper if desired. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Enjoy!

Make the sauce & serve your dish:
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