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Beef over Curry-Spiced Rice
with Creamy Cilantro Sauce
25 MIN
2 Servings
From the Test Kitchen
Served over a bed of fragrant Vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory Indian tomato chutney they cook with in the pan.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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6 oz Carrots
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1 Lime
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¼ cup Sour Cream
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¼ cup Cilantro Sauce
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2 Tbsps Savory Tomato Chutney
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2 tsps Vadouvan Curry Powder
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½ cup Sushi Rice
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a small pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the lime.
3
Cook the beef & carrots
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. Carefully drain off and discard any excess oil. Add the tomato chutney and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is cooked through and the carrots are softened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and carrots and sauce. Serve the remaining lime wedges on the side. Enjoy!
1
Cook the rice
In a small pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the lime.
3
Cook the beef & carrots
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. Carefully drain off and discard any excess oil. Add the tomato chutney and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is cooked through and the carrots are softened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and carrots and sauce. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs