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Beef over Curry-Spiced Rice
with Creamy Cilantro Sauce
20 minWellness at Blue Apron
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2 Servings
- Est. 860 Cals/serving
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Served over a bed of fragrant, Vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory Indian tomato chutney they cook with in the pan. To bring it all together, we’re finishing the dish with a drizzle of bright, creamy cilantro sauce.
Get Cooking
fresh
ingredients
Title
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10 oz Ground Beef
- ½ cup Jasmine Rice
- 6 oz Carrots
- 1 Lime
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2 Tbsps Savory Tomato Chutney
- ¼ cup Sour Cream
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⅓ cup Cilantro Sauce
- 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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:
While the rice cooks, wash and dry the fresh produce. Peel the carrots. Halve lengthwise, then thinly slice crosswise. Quarter the lime.
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 (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. Season with salt and pepper to taste.
4
Make the sauce & serve your dish:
While the beef cooks, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Serve with the remaining lime wedges on the side. Enjoy!
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:
While the rice cooks, wash and dry the fresh produce. Peel the carrots. Halve lengthwise, then thinly slice crosswise. Quarter the lime.
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 (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. Season with salt and pepper to taste.
4
Make the sauce & serve your dish:
While the beef cooks, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Serve with the remaining lime wedges on the side. Enjoy!
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