In this quick-cooking dish, beef and carrots get dynamic flavor from the savory Indian tomato chutney they cook with in the pan and the creamy cilantro sauce dolloped on top. It’s all served over a bed of fluffy jasmine rice infused with fragrant vadouvan curry powder.
Ingredients
Ingredients
- 10 oz Ground Beef
- 1/2 c Jasmine Rice
- 6 oz Carrots
- 1/4 c Sour Cream
- 1/3 c Cilantro Sauce
- 2 tbsp Savory Tomato Chutney
- 1 tbsp Rice Vinegar
- 2 tsp Vadouvan Curry Powder
Instructions
Instructions
Cook the rice:
In a medium pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Prepare the carrots:
While the rice cooks, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.
Cook the beef & carrots:
While the rice continues to cook, 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 occasionally 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 chutney and 2 tablespoons of water. 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.
Make the sauce & serve your dish:
While the beef cooks, in a bowl, combine the sour cream, cilantro sauce, and vinegar. Taste, then season with salt and pepper if desired. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Enjoy!