Beef over Curry-Spiced Rice with Creamy Cilantro Sauce

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

10 oz Ground Beef

½ cup Long Grain White Rice

¾ lb Carrots

1 Lime

1½ Tbsps Golden Raisins

2 tsps Vadouvan Curry Powder

¼ cup Sour Cream

¼ cup Cilantro Sauce

⅓ cup Crispy Onions

2 Tbsps Tomato Achaar

Instructions

1 Cook the rice Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the lime.

3 Cook the beef & carrots In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the tomato achaar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the sauce & serve your dish Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and carrots and sauce. Garnish with the crispy onions. Serve the remaining lime wedges on the side. Enjoy!

1 Cook the rice Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the lime.

3 Cook the beef & carrots In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the tomato achaar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the sauce & serve your dish Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and carrots and sauce. Garnish with the crispy onions. Serve the remaining lime wedges on the side. Enjoy!

Nutrition

• Calories: 840