Jamaican-Inspired Curry Beef Bowls
with Ginger Rice
A celebration of Jamaican flavours all in one bowl! And clocking in at under 30 minutes, it's never taken so little time to be transported to the Caribbean!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Jerk Spice Blend
2 tbsp
Mild Curry Paste
¾ cup
Basmati Rice
113 g
Mirepoix
113 g
Green Peas
7 g
Cilantro
2 unit
Beef Broth Concentrate
1 tbsp
Garlic Puree
30 g
Ginger
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
0.31 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate ginger. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, until fragrant, 2-3 min. Add rice, peas, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add beef, garlic puree and mirepoix to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add curry paste, Jerk Spice Blend and 1/2 tbsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until fragrant, 2-3 min.
Add broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan. Reduce heat to medium and cook, stirring occasionally, until liquid reduces slightly, 3-5 min.
While sauce cooks, finely chop cilantro.
Stir 1 tbsp butter (dbl for 4 ppl) into sauce. Fluff rice with a fork. Divide rice between bowls. Top with beef and sauce. Sprinkle cilantro and crispy shallots over top.
