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Beef over Curry-Spiced Rice

with Creamy Cilantro Sauce

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories

In this quick-cooking, fan favorite dish, beef and carrots get dynamic flavor from the savory Indian tomato chutney they cook with in the pan and the creamy cilantro sauce dolloped on top.

Get Cooking
fresh
ingredients
Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
Title
  • 10 oz Ground Beef
  • ½ cup Jasmine Rice
  • 6 oz Carrots
  • ¼ cup Sour Cream
  • ⅓ cup Cilantro Sauce
  • 2 Tbsps Savory Tomato Chutney
  • 1 Tbsp Rice Vinegar
  • 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
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 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 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 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. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
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 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 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 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. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Enjoy! 

Make the sauce & serve your dish: