Indian Beef Bowls
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Indian Beef Bowls

Indian Beef Bowls

with Crispy Chana Dal and Yogurt Sauce

This recipe takes a twist on raita with quick-to-tear cilantro and our creamy yogurt sauce. Crispy crunchy chana dal adds fun to every bite.

Super Quick

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

Preparation Time15 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Beef

28 g

Chana Dal

(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)

¾ cup

Basmati Rice

113 g

Baby Tomatoes

6 tbsp

Yogurt Sauce

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

7 g


56 g

Green Peas

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


¼ tsp


¼ tsp


1 tbsp



Nutrition Values

Calories830 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber6 g
Protein40 g
Cholesterol105 mg
Sodium710 mg
Trans Fat1 g
Potassium750 mg
Calcium175 mg
Iron5.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Cook rice and peas
  • Add rice and peas to the boiling water.
  • Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Halve tomatoes.
Season tomatoes
  • Add tomatoes, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then stir to coat.


Cook beef
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add beef to the dry pan.
  • Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Remove and discard excess fat, if desired.
  • Add curry paste and 3 tbsp (1/3 cup) water. Cook, stirring often, until fragrant, 1 min.
  • Remove from heat, then season with salt and pepper, to taste. Cover to keep warm.
Finish and serve
  • Fluff rice and peas with a fork. Stir in 1 tbsp (2 tbsp) butter until melted.
  • Divide rice and peas between bowls.
  • Top with beef and marinated tomatoes.
  • Drizzle yogurt sauce over top, then sprinkle crispy chana dal and tear cilantro over top.

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instrcuts you to cook the turkey. Remove and discard excess fat, if desired.

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