Smart Beef, Spinach and Pepper Curry
with Buttery Bulgur
This fragrant beef-and-veggie curry is hearty and filling, ready to crush any Indian food craving you have!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Ground beef • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Green onion • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide).
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
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.
- Add peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Reduce heat to medium.
- Add Indian Spice Mix and curry paste. Cook, stirring constantly, until fragrant, 1 min.
- Add 1/2 cup (1 cup) water. Cook, stirring occasionally, until thickened slightly, 1-2 min.
- Add spinach and 1 tbsp (2 tbsp) butter. Stir until spinach is wilted, 30 sec.
- Season with salt and pepper.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions.
- Divide bulgur between bowls.
- Top with beef curry.
- Sprinkle with remaining green onions.
If you've opted to get beef, cook in the same way the recipe instructs you to cook the pork.**