Indian-Style Ground Beef Curry
with Sweet Potatoes and Butter Rice
Curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!
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
¾ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 unit(s)
Tomato
1 unit(s)
Sweet Potato
56 g
Yellow Onion, chopped
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Coconut Milk
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potato into 1/2-inch pieces.
- Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
- Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat.
- Cut tomatoes into 1/2-inch pieces.
- Thinly slice green onions.
- Add rice to the boiling water. 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.
- Meanwhile, heat a large non-stick pan over high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef and onions.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully train and discard excess fat.
- Season with salt and pepper.
- Reduce heat to medium, then add tomatoes to the pan with beef.
- Cook, stirring occasionally, until tender, 3-4 min.
- Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl).
- Cook, stirring often, until fragrant, 1-2 min.
- Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook, stirring often, until curry thickens slightly, 4-5 min.
- Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between plates. Top with curry.
- Sprinkle remaining green onions over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the turkey. Remove and discard excess fat, if desired.