Curried Beef Samosa-Style Bowls
with basmati rice & mango chutney
This dish brings home all of the fun and flavour of Indian samosas! Cauliflower and beef are cooked in golden spices with signature pops of green peas. Mango chutney is drizzled on top for a hint of sweetness!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Ground Beef
56 g
Green Peas
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
¾ cup
Basmati Rice
4 tbsp
Mango Chutney
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
285 g
Cauliflower, florets
1 unit(s)
Garlic, cloves
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Indian Spice Mix
(Contains: Mustard)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot with 1 1/4 cups (2 1/2 cups) salted water to a boil. Wash and dry all produce. Start the recipe when the water is boiling. To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-14 min, until rice is tender and water is absorbed. Fluff rice with a fork.
Meanwhile, in a large non-stick pan, heat 2 tsp (4 tsp) oil over medium-high heat. When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains. Carefully drain and discard excess fat. Add three-quarters of the Indian Spice Blend. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper, to taste. Transfer beef to a plate, then cover to keep warm.
Meanwhile, cut cauliflower into 1-inch pieces. When beef is done, return the same pan to medium-high, then add cauliflower and remaining Indian Spice Blend. Cook for 1 min, stirring often, until spices are toasted. Add 1/3 cup (2/3 cups) water and peas. Continue cooking for 5-6 min, stirring occasionally, until cauliflower is tender and water has evaporated. Season with salt and pepper, to taste.
Meanwhile, peel, then mince or grate garlic. In a small bowl, combine vinegar and mango chutney. In a medium bowl, combine mayo, 1/4 tsp (1/2 tsp) garlic and 1 tsp (2tsp) water.
Plate rice with curried beef and veggies over top. Drizzle with mango chutney and garlic aioli. Sprinkle crispy shallots over top. Enjoy!
