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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.

Ethan Mick

with Creamy Cilantro Sauce

Beef over Curry-Spiced Rice

Ground Beef

Jasmine Rice

Carrots

Sour Cream

Cilantro Sauce

Savory Tomato Chutney

Rice Vinegar

Vadouvan Curry Powder

Ingredients

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.

Cook the rice:

While the rice cooks, wash, dry, and peel the **carrots**; halve lengthwise, then thinly slice crosswise.

Prepare the 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.

Cook the beef & carrots:

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!