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Beef Curry and Fragrant Rice
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Beef Curry and Fragrant Rice

Beef Curry and Fragrant Rice

with Cilantro Yogurt

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 scent of curry and Indian spices will be filling the house in no time!

Tags:
Quick
Allergens:
Soy
Mustard
Sulphites
Milk
Wheat

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 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 mL

Greek Yogurt

(Contains Milk)

7 g

Cilantro

113 g

Green Peas

2 unit

Naan

(Contains Milk, Soy, Wheat)

30 g

Ginger

2 tbsp

Indian Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1260 kcal
Fat50 g
Saturated Fat21 g
Carbohydrate141 g
Sugar17 g
Dietary Fiber11 g
Protein63 g
Cholesterol155 mg
Sodium2420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Small Bowl
Peeler
Zester
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
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. Remove pot from heat. Set aside, still covered.

Prep and make cilantro yogurt
2

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

Start beef curry
3

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 powder and Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.

Finish beef curry
4

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

Warm naan
5

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!)

Finish and serve
6

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