Beef over Curry-Spiced Rice with Creamy Cilantro Sauce

Beef over Curry-Spiced Rice

with Creamy Cilantro Sauce

25 MIN
+$2.99/serving 2 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
    • with Prime Ground Beef

    From the Test Kitchen

    In this dish, our beef and carrots get dynamic flavor from the savory tamarind, tomato paste, and curry powder 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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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
    fresh
    ingredients
    Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
    Title
    • 12 oz Usda Prime Ground Beef
    • ½ cup Long Grain White Rice
    • 2 tsps Vadouvan Curry Powder
    • 1 Lime
    • ¾ lb Carrots
    • ¼ cup Sour Cream
    • ¼ cup Cilantro Sauce
    • 1½ Tbsps Golden Raisins
    • ⅓ cup Crispy Onions
    • 2 Tbsps Tomato Paste
    • 2 tsps Tamarind Paste
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

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    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, 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 ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots. Halve lengthwise, then thinly slice crosswise. Quarter the lime.

    Prepare the ingredients
    Cook the beef & carrots
    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. Add the tamarind, 1 tablespoon of tomato paste (you will have extra), remaining curry powder, and 2 tablespoons of water (carefully, as the liquid may splatter). 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

    Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Serve the cooked rice topped with the cooked beef and carrots and sauce. Garnish with the crispy onions. Serve the remaining lime wedges on the side. Enjoy!

    Make the sauce & serve your dish
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