Indian-Style Ground Beef Curry
with Sweet Potatoes and Butter Rice- Mustard
- Wheat
- Sulphites
- Soy
- Milk
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Fish
- Mustard
- Egg
- Gluten
- Crustaceans
Beef curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight! Ingredients: Ground beef • Coconut milk (coconut extract, water) • Roma tomatoes • Sweet potato • Basmati rice • Yellow onion • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
250 g
Ground Beef
¾ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
()
2 unit(s)
Tomato
1 unit(s)
Sweet Potato
56 g
Yellow Onion, chopped
9 g
Indian Spice Mix
()
1 unit(s)
Coconut Milk
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
()
2 tbsp
Curry Paste
()
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
1 tbsp
Butter*
()
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Cut tomatoes into 1/2-inch pieces.
- Thinly slice green onions.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** [Remove and discard excess fat, if desired.]
- Season with salt and pepper.
- Reduce heat to medium, then add tomatoes to the pan with beef.
- Cook for 3-4 min, stirring occasionally, until tender.
- Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 servings).
- Cook for 1-2 min, stirring often, until fragrant.
- To the pan, add coconut milk, soy sauce and 1/4 cup water (use same for 4 servings). Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 4-5 min, stirring often, until curry thickens slightly.
- Add roasted sweet potatoes. Cook for 1-2 min, stirring often, until combined. Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with curry.
- Sprinkle remaining green onions over top.
If you've opted to get beef, reduce oil to 1/2 tbsp (1 tbsp), then add beef to the pan. Cook beef in the same way the recipe instructs you to cook the turkey.** [Remove and discard excess fat, if desired.]
- Flavor: Even those who don't typically enjoy curry found this dish delicious, with kids enjoying it too.
- Ease of prep: Some found the initial appearance less appetizing, but the taste won them over.
- Suggestions: Consider using dairy-free margarine as a successful butter substitute for those avoiding dairy.
