Beef over Curry-Spiced Rice with Creamy Cilantro Sauce

Beef over Curry-Spiced Rice

with Creamy Cilantro Sauce

25 MIN
2 Servings
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From the Test Kitchen

In this dish, our beef and carrots get dynamic flavor from the savory Indian tomato achaar 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
    800 Cals (est.)
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fresh
ingredients
Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
Title
  • 10 oz Ground Beef
  • ½ cup Long Grain White Rice
  • 2 tsps Vadouvan Curry Powder
  • 6 oz Carrots
  • 1 Lime
  • ¼ cup Sour Cream
  • 2 Tbsps Tomato Achaar
  • ¼ cup Cilantro Sauce
  • 1½ Tbsps Golden Raisins
  • ⅓ cup Crispy Onions Or Shallots
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 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 achaar 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 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 or shallots. Serve the remaining lime wedges on the side. Enjoy!

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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 (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 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 achaar 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 or shallots. Serve the remaining lime wedges on the side. Enjoy!

Make the sauce & serve your dish
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