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.
Jerk Spice Blend
Mild Curry Paste
Beef Broth Concentrate
Not included in your delivery
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.