Beef Rice Bowls with Peas and Tomatoes
and Raita-Inspired Yogurt Sauce
Our cilantro-topped take on raita — a creamy, cooling side often served with spicy Indian dishes — is the star of this dish. Served over curry-spiced beef and basmati rice, it truly makes this dish something special on a chilly weeknight.
Ingredients: Ground beef • Basmati rice • Baby tomatoes • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green peas • 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) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro.
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
250 g
Ground Beef
¾ cup
Basmati Rice
113 g
Baby Tomatoes
6 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Curry Paste
(May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat, Gluten, Crustaceans, Sulphites, Tree nuts)
7 g
Cilantro
56 g
Green Peas
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Add rice and peas to the boiling water.
- Reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Halve tomatoes.
- To a medium bowl, add tomatoes, half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to coat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add beef to the dry pan.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add curry paste and 3 tbsp (1/3 cup) water. Cook for 1 min, stirring often, until fragrant.
- Remove from heat, then season with salt and pepper. Cover to keep warm.
- 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 with yogurt sauce, then tear and sprinkle cilantro over top. Sprinkle crispy shallots over the entire plate.
If you've opted to get beef, omit oil. Add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.
