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Beef Madras-Style Curry

Beef Madras-Style Curry

with Cilantro Rice

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Be prepared to experience our take on this classic curry dish in all its glory! Aromatic tomato, creamy coconut and a blend of Indian-style spices are the perfect sauce base for rich ground beef. Spoon that over basmati rice and dinner will truly be unforgettable!

Tags:Discovery
Allergens:Milk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

½ cup

Tikka Sauce

(ContainsMilk/Lait)

1 tbsp

Indian Spice Blend

4 tbsp

Tomato Sauce Base

113 g

Yellow Onion

3 unit

Garlic, cloves

56 mL

Cream

(ContainsMilk/Lait)

¾ cup

Basmati Rice

7 g

Cilantro

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

Not included in your delivery

2.3 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1210 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate142 g
Sugar16 g
Dietary Fiber7 g
Protein45 g
Cholesterol115 mg
Sodium1560 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season beef with salt and pepper.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions. Cook, stirring often, until onions soften, 4-5 min. Stir in Indian Spice Mix and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add tomato sauce base, tikka sauce, cream and 1/2 cup water (3/4 cup for 4 ppl). Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)

5

Meanwhile, arrange naan on an unlined baking sheet. Combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Spread garlic oil over naan, then season with salt. Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on naan so they don't burn!)

6

Fluff rice with a fork, then stir in half the cilantro. Divide rice and curry between plates. Sprinkle remaining cilantro over top. Serve garlic naan on the side.