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Beef over Curry-Spiced Rice
with Creamy Cilantro Sauce
20 MIN
4 Servings
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, curry-spiced 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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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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1 cup Long Grain White Rice
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2 tsps Vadouvan Curry Powder
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¾ lb Carrots
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¼ cup Tomato Achaar
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½ cup Sour Cream
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¼ cup Cilantro Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 2 cups of water. Stir to combine. 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.
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 apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Carefully drain off and discard any excess oil. Add as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined 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 and cilantro sauce. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and carrots and sauce. Enjoy!
1
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 2 cups of water. Stir to combine. 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.
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 apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Carefully drain off and discard any excess oil. Add as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined 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 and cilantro sauce. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and carrots and sauce. Enjoy!
Tips from Home Chefs