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Indian-Style Beef
with Chickpeas, Carrots & Peppers
30 min 5 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 540 Cals/serving
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View All
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
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!
Tips from Home Chefs
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