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Served over a bed of fragrant, Vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory Indian tomato chutney they cook with in the pan. To bring it all together, we’re finishing the dish with a drizzle of bright, creamy cilantro sauce.

Ethan Mick

with Creamy Cilantro Sauce

Beef over Curry-Spiced Rice

Ground Beef

Jasmine Rice

Carrots

Lime

Savory Tomato Chutney

Sour Cream

Cilantro Sauce

Vadouvan Curry Powder

Ingredients

In a small 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.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Peel the **carrots**. Halve lengthwise, then thinly slice crosswise. Quarter the **lime**.

Prepare the ingredients:

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** (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. Season with salt and pepper to taste.

Cook the beef & carrots:

While the beef cooks, in a bowl, combine the **sour cream**, **cilantro sauce**, and **the juice of 2 lime wedges**. Serve the **cooked beef and carrots** over the **cooked rice**. Top with the **sauce**. Serve with the **remaining lime wedges** on the side. Enjoy!