Jamaican-Inspired Curry Beef Bowls
with Ginger Rice
A celebration of Jamaican flavours all in one bowl! And clocking in at under 30 minutes, it's never taken so little time to be transported to the Caribbean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Jerk Spice Blend
2 tbsp
Mild Curry Paste
¾ cup
Basmati Rice
113 g
Mirepoix
113 g
Green Peas
7 g
Cilantro
2 unit
Beef Broth Concentrate
1 tbsp
Garlic Puree
30 g
Ginger
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
0.31 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate ginger. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, until fragrant, 2-3 min. Add rice, peas, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, 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.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add beef, garlic puree and mirepoix to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add curry paste, Jerk Spice Blend and 1/2 tbsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until fragrant, 2-3 min.
Add broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan. Reduce heat to medium and cook, stirring occasionally, until liquid reduces slightly, 3-5 min.
While sauce cooks, finely chop cilantro.
Stir 1 tbsp butter (dbl for 4 ppl) into sauce. Fluff rice with a fork. Divide rice between bowls. Top with beef and sauce. Sprinkle cilantro and crispy shallots over top.
