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Beef over Curry-Spiced Rice
with Creamy Cilantro Sauce
20 minWellness at Blue Apron
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4 Servings
- Est. 770 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this quick-cooking dish, our beef and carrots get dynamic flavor from the savory Indian tomato chutney they cook with in the pan. It’s all served over a bed of vadouvan rice, then brought together by toppings of creamy cilantro sauce and crispy onions.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
- 1 cup Jasmine Rice
- ¾ lb Carrots
- 1½ Tbsps Golden Raisins
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2 Tbsps Savory Tomato Chutney
- ½ cup Sour Cream
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⅓ cup Crispy Onions
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⅓ cup Cilantro Sauce
- 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 2 cups 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.
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 occasionally 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. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined 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 and cilantro sauce. Season with salt and pepper. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Garnish with the crispy onions. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 2 cups 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.
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 occasionally 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. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined 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 and cilantro sauce. Season with salt and pepper. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Garnish with the crispy onions. Enjoy!
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