Beef over Curry-Spiced Rice blueapron.com with Creamy Cilantro Sauce

4 SERVINGS | 15–25 MINS

UIT Y R & F Serve with Blue Apron Ingredients wine that has this symbol S A Y blueapron.com/wine 1 cup Long Grain V O R 3/4 lb Carrots 18 oz Ground Beef White Rice

1 1/2 Tbsps Golden 1/3 cup Crispy Onions 1/2 cup Sour Cream Raisins

2 Tbsps Tomato 1/4 cup Cilantro 2 tsps Vadouvan Achaar Sauce Curry Powder 1 Cook the rice 3 Cook the beef & carrots • In a medium pot, combine the • In a large pan, heat rice, raisins, half the curry 1 tablespoon of olive oil powder (you will have extra), a on medium-high until hot. big pinch of salt, and 2 cups of • Add the beef and sliced carrots; water. Stir to combine. Heat to season with salt and pepper. boiling on high. Cook, stirring occasionally and • Once boiling, reduce the heat breaking the meat apart with a to low. Cover and cook, without spoon, 6 to 7 minutes, or until stirring, 13 to 15 minutes, or until the beef is lightly browned and the water has been absorbed and the carrots are slightly softened. the rice is tender. • Carefully drain off and discard any excess oil. • Turn off the heat and fluff with a fork. This recipe was • Add the tomato achaar. Cook, stirring frequently, 1 to 2 minutes, or designed for until thoroughly combined and the beef is cooked through. 2 Prepare the carrots easier cleanup— • Turn off the heat. • Meanwhile, wash, dry, and peel no extra prep bowls • Taste, then season with salt and pepper if desired. carrots the ; halve lengthwise, needed! then thinly slice crosswise. 4 Make the sauce & serve your dish

• Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Season with salt and pepper. • Serve the cooked rice topped with the cooked beef and carrots and sauce. Garnish with the crispy onions. Enjoy!

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