Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
Easy Prep & Cleanup

Beef over Curry-Spiced Rice

with Creamy Cilantro Sauce

20 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
    • with Ground Turkey

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Served over a bed of fragrant, vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory tomato achaar they cook with in the pan. To bring it all together, we’re finishing the dish with a drizzle of bright, creamy cilantro sauce.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
    Title
    • 10 oz Ground Turkey
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • ¼ cup Sour Cream
    • 2 Tbsps Tomato Achaar
    • 1½ Tbsps Golden Raisins
    • ⅓ cup Crispy Onions
    • ¼ cup Cilantro Sauce
    • 2 tsps Vadouvan Curry Powder
    time-saving
    tips & techniques
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, 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, 13 to 15 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

    Meanwhile, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.

    Cook the turkey & carrots
    3 Cook the turkey & carrots

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey 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 turkey is lightly browned and the carrots are slightly softened. Add the tomato achaar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is cooked through and the carrots are softened. 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

    Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked turkey and carrots, sauce, and crispy onions. Enjoy!

    Tips from Home Chefs

    Beef over Curry-Spiced Rice

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, 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, 13 to 15 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.

    Prepare the carrots
    Cook the turkey & carrots
    3 Cook the turkey & carrots

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey 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 turkey is lightly browned and the carrots are slightly softened. Add the tomato achaar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey 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 and cilantro sauce. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked turkey and carrots, sauce, and crispy onions. Enjoy!

    Make the sauce & serve your dish
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