Vadouvan Beef Pitas with Cucumber Yogurt & Sweet Chili Slaw

Vadouvan Beef Pitas

with Cucumber Yogurt & Sweet Chili Slaw

20 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Pork Chops

    From the Test Kitchen

    In this flavorful dish, warm pitas are filled with sweet sautéed onion and beef coated with fragrant vadouvan curry powder, which finds cooling contrast from a layer of creamy tzatziki. We're serving them with a crisp, refreshing side of cabbage dressed with sweet chili sauce.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Vadouvan Beef Pitas with Cucumber Yogurt & Sweet Chili Slaw
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 3 Tbsps Sweet Chili Sauce
    • 2 Pocketless Pitas
    • 1 Red Onion
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 2 Scallions
    • ½ lb Red Cabbage
    • 2 tsps Vadouvan Curry Powder
    • 1 Tbsp Rice Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.

    Make the slaw
    2 Make the slaw

    In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the pork & onion
    3 Cook the pork & onion

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and sliced onion in an even layer. Cook, without stirring the onion, 4 to 6 minutes, or until lightly browned. Flip the pork and cook, stirring the onion frequently, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Turn off the heat. Leaving the cooked onion in the pan, transfer the cooked pork to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Warm the pitas
    4 Warm the pitas

    Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

    Finish the pitas & serve your dish
    5 Finish the pitas & serve your dish

    Slice the rested pork crosswise. Spread the tzatziki onto the warmed pitas; top with the sliced pork and cooked onion. Serve the finished pitas with the slaw on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.

    2 Make the slaw

    In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Make the slaw
    Cook the pork & onion
    3 Cook the pork & onion

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and sliced onion in an even layer. Cook, without stirring the onion, 4 to 6 minutes, or until lightly browned. Flip the pork and cook, stirring the onion frequently, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Turn off the heat. Leaving the cooked onion in the pan, transfer the cooked pork to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Warm the pitas

    Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

    Warm the pitas
    Finish the pitas & serve your dish
    5 Finish the pitas & serve your dish

    Slice the rested pork crosswise. Spread the tzatziki onto the warmed pitas; top with the sliced pork and cooked onion. Serve the finished pitas with the slaw on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

    Browse Steps
    1 of 5