Double Beef Madras-Style Curry
with Green Onion Rice
Dive into our take on this classic curry dish! Aromatic tomato 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 unit(s)
Red Onion
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
2 unit(s)
Green Onion
56 mL
Cream
(Contains Milk)
4 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Garlic Puree
(May contain Milk, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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.
- Meanwhile, peel, then cut red onion into 1/4-inch pieces.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard all but 1 tbsp of fat.
- Season beef with salt and pepper.
- Reduce heat to medium. Add red onions to pan with beef. Cook, stirring often, until onions soften, 3-4 min.
- Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
- Add tomato sauce base, tikka sauce, curry paste, cream and 3/4 (1 1/2 ) cups water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
- Spread garlic oil over flatbreads, then season with salt.
- Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads so they don't burn!)
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice and curry between plates. Sprinkle remaining green onions over top.
- Serve garlic flatbreads on the side.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
Increase water amount to 3/4 cup (1 1/2 cups). Continue with recipe as written.