Beef Curry
with Fragrant Rice- Soy
- Mustard
- Sulphites
- Milk
- Egg
- Gluten
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-apart-tender beef! The smells of curry and Indian spices will be filling the house in no time!
Ingredients
300 g
Shredded Beef
(Contains: Soy)
¾ cup
Basmati Rice
370 mL
Crushed Tomatoes with Garlic and Onion
2 tsp
Curry Powder
(Contains: Mustard, Sulphites)
100 g
Greek Yogurt
(Contains: Milk)
7 g
Cilantro
113 g
Green Peas
2 unit
Naan
(Contains: Milk, Egg, Gluten)
30 g
Ginger
2 tbsp
Indian Spice Mix
(Contains: Mustard)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
While the rice cooks, peel, then mince or 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.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then green peas, ginger, remaining curry and Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.
Add crushed tomatoes and 2/3 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until mixture thickens slightly, 3-4 min. Add beef to the pan. Cook, breaking up with a spoon, until incorporated and warmed through, 3-4 min.**
Wrap naan in paper towels. Microwave until warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the naan!)
Fluff the rice with a fork, then stir in remaining cilantro. Season with salt. Divide rice between bowls and top with beef curry. Dollop cilantro yogurt over top. Serve with warmed naan on the side, for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, authentic curry taste; some found it could use more spice or heat for their preferences.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, with pre-cooked beef saving time.
- Suggestions: Consider adding more vegetables like diced peppers or cauliflower rice for extra nutrition and lower carbs.
- Portions: Generous servings impressed many, with plenty for leftovers; some found it too heavy or filling.
- Texture: Several noted the shredded beef was tender, though a few encountered fatty or gristly pieces.
