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Beef Curry

Beef Curry

with Fragrant Rice

20-MIN MEAL
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A deeply rich Indian curry doesn't need to take all day when you've got shredded beef to help! Fry the spices, build the sauce and stir in the fall-part-tender beef! The smells of curry and Indian spices will be filling the house in no time!

Allergens:Soy/SojaMustard/MoutardeSulphites/SulfiteMilk/LaitEgg/OeufWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Shredded Beef

(ContainsSoy/Soja)

¾ cup

Basmati Rice

370 mL

Crushed Tomatoes with Garlic and Onion

2 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Cilantro

113 g

Green Peas

2 unit

Naan Bread

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

30 g

Ginger

2 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5774 kJ
Calories1380 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate159 g
Sugar25 g
Dietary Fiber11 g
Protein54 g
Cholesterol170 mg
Sodium3020 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Small Bowl
Peeler
Zester
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then 1/2 tsp curry powder (dbl both for 4 ppl) and rice. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, peel, then grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop the cilantro. Using two forks, shred the beef in a medium bowl. Set aside. Stir together the yogurt and half the cilantro in a small bowl. Season with salt and pepper. Set aside.

3

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the green peas, ginger, curry and Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.

4

Add the crushed tomatoes and 2/3 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until the mixture thickens slightly, 3-4 min. Add the beef to the pan. Cook, breaking up the beef with spoon, until incorporated and warmed through, 3-4 min.**

5

Wrap naan in paper towels. Microwave until naan are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the naan!)

6

Fluff the rice with a fork, then stir in the remaining cilantro. Season with salt. Divide the rice between bowls and top with the beef curry. Dollop cilantro yogurt over top. Serve with warmed naan on the side.