Beef over Curry-Spiced Rice

with Creamy Cilantro Sauce

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories

In this quick-cooking dish, our beef and carrots get dynamic flavor from the savory Indian tomato chutney they cook with in the pan.

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fresh
ingredients
Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
Title
  • 10 oz Ground Beef
  • ½ cup Jasmine Rice
  • 6 oz Carrots
  • 1 Lime
  • ¼ cup Sour Cream
  • 2 Tbsps Savory Tomato Chutney
  • ¼ cup Cilantro Sauce
  • 2 tsps Vadouvan Curry Powder
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 ingredients:
2 Prepare the ingredients:

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

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 tomato chutney 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.

Make the sauce & serve your dish:
4 Make the sauce & serve your dish:

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

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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 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 tomato chutney 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 creamcilantro sauce, and the juice of 2 lime wedges. Serve the cooked rice topped with the cooked beef and carrots and sauce. Serve the remaining lime wedges on the side. Enjoy!

Make the sauce & serve your dish: