with Golden Rice Pilaf and Creamy Tomatoes
Treat yourself to a dish featuring aromatic flavours inspired by Indian samosas! Veggie-studded rice pilaf and a cooling raita-style tomato side ensure that a wholesome meal does not come at the cost of efficiency in the kitchen.
Allergens
Utensils
Tags
Ground Beef
250 g
Basmati Rice
0.75 cup
Baby Tomatoes
113 g
Carrot, julienned
56 g
Green Peas
56 g
Onion, sliced
113 g
Tzatziki
3 tbsp
Curry Paste
2 tbsp
Vegetable Stock Powder
1 tbsp
Cumin-Turmeric Spice Blend
1.5 tsp
Beef Broth Concentrate
1 unit(s)
Unsalted Butter
1 tbsp
Salt
0.25 tsp
Oil
1 tsp
Sugar
0.25 tsp
Pepper
0.25 tsp
- Once water is boiling, add rice, carrots, vegetable stock powder, half the Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) butter.
- Stir to mix, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Halve tomatoes.
- Add tomatoes and half the yogurt sauce to a small bowl. Season with salt and pepper. Stir to coat.
- Heat a large non-stick pan over high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then beef, onions and peas.
- Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Reduce heat to medium. Add curry paste, broth concentrate, remaining Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (2/3 cup) water.
- Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
- Fluff rice with fork.
- Divide rice, beef and creamy tomatoes between plates.
- Drizzle remaining yogurt sauce over top of beef.
750
kcal
Calories
32
g
Fat
12
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
36
g
Protein
100
mg
Cholesterol
1320
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
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