Beef Curry and Fragrant Rice
with Cilantro Yogurt- Soy
- Mustard
- Sulphites
- Milk
- Wheat
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!
Ingredients
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: Soy, Milk, 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*
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. Remove pot from heat. Set aside, still covered.
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.
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.
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.**
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 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.
