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Indian-Style Beef
with Chickpeas, Carrots & Peppers
30 min 5 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 540 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
At the heart of this dish is our savory tomato chutney (made with ingredients traditional to Indian cuisine like tart tamarind, mustard seeds, and more), which helps create the vibrant sauce used to simmer our spiced beef, chickpeas, and vegetables until deliciously tender.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Thinly Sliced Beef
- 1 15.5 -Ounce Can Chickpeas
- 2 cloves Garlic
- 6 oz Carrots
- 4 oz Sweet Peppers
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2 Tbsps Savory Tomato Chutney
- 2 Tbsps Tomato Paste
- ½ cup Plain Nonfat Greek Yogurt
- 2 Tbsps Vegetable Demi-Glace
- 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the yogurt:
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the yogurt and 1 tablespoon of water; season with salt and pepper.
2
Cook the beef:
Pat the beef dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the vegetables:
Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, tomato paste, and tomato chutney. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 2 to 3 minutes, or until slightly thickened.
4
Finish & serve your dish:
Add the cooked beef to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the beef is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables topped with the seasoned yogurt. Enjoy!
1
Prepare the ingredients & season the yogurt:
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the yogurt and 1 tablespoon of water; season with salt and pepper.
2
Cook the beef:
Pat the beef dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the vegetables:
Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, tomato paste, and tomato chutney. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 2 to 3 minutes, or until slightly thickened.
4
Finish & serve your dish:
Add the cooked beef to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the beef is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables topped with the seasoned yogurt. Enjoy!
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