Caribbean-Style Curry Beef Bowls over Mango Cauliflower Rice

Name: Caribbean-Style Curry Beef Bowls over Mango Cauliflower Rice
Yield: 2 servings
Cuisine: Thai
Ingredients: 6 oz Carrot; 1 tsp Cumin; 1 unit Chicken Stock Concentrate; 4 oz Mango; 1 clove Garlic; 12 oz Cauliflower; 1 tsp Paprika; 1 tbsp Shawarma Spice Blend; 10 oz Ground Beef; 2 unit Scallions; 1 Bell Pepper; 1 unit Chili Pepper; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp

By Recipe0 System

Let’s take a culinary trip, shall we? To a balmy island where the weather is warm and the vibes are chill. This light, bright bowl of Caribbean-style curry beef will take you there. It’s served over cauliflower rice simmered with mango and cumin to bring home that sunny flavor of the tropics. No passport required. Just get into the mood by humming along to “Don’t Worry, Be Happy.”

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Carrot
1 tsp Cumin
1 unit Chicken Stock Concentrate
4 oz Mango
1 clove Garlic
12 oz Cauliflower
1 tsp Paprika
1 tbsp Shawarma Spice Blend
10 oz Ground Beef
2 unit Scallions
1 Bell Pepper
1 unit Chili Pepper
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce (except cauliflower rice).

Place cauliflower rice in a medium, microwave-safe bowl (use a large bowl for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover (watch out for steam!) and set aside.

Trim, peel and cut carrots on a diagonal into ½-inch pieces. Halve, core, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop chili.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, bell pepper, and scallion whites; cook, stirring occasionally, until slightly softened, 3-5 minutes.

Add garlic and as much chili as you like; cook until fragrant, 30 seconds. Season with salt and pepper.

Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Add Shawarma Spice, paprika, stock concentrate, half the cumin (you’ll use the rest in the next step), and ¼ cup of water (1⁄3 cup for 4 servings). Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2-3 minutes.

Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
3

Heat a drizzle of oil in a medium pan over medium-high heat. Add cauliflower rice and cook, stirring, until slightly softened, 2-3 minutes.

Add mango with juice, remaining cumin, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until cauliflower is tender, 2-3 minutes more.

Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
4

Divide mango cauliflower rice between bowls. Top with curry beef. Garnish with scallion greens and serve.

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