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Beef over Curry-Spiced Rice
with Creamy Cilantro Sauce
20 MIN
4 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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Calories730 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 cup Jasmine Rice
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¾ lb Carrots
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1½ Tbsps Golden Raisins
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⅓ cup Crispy Onions
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½ cup Sour Cream
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2 Tbsps Savory Tomato Chutney
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¼ cup Cilantro Sauce
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2 tsps Vadouvan Curry Powder
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. Stir to combine. 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
Meanwhile, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.
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. 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
Meanwhile, 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. Stir to combine. 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
Meanwhile, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.
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. 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
Meanwhile, 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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