One-Pan Curried Beef Lettuce Wraps

Name: One-Pan Curried Beef Lettuce Wraps with Chickpeas, Pickled Cabbage & Creamy Lemon Drizzle
Yield: 2 servings
Ingredients: 3 tbsp Sour Cream; 1 Lettuce; 1 Chickpeas; 10 oz Ground Beef; 1 Lemon; 1 tbsp Curry Powder; 1 unit Beef Stock Concentrate; 4 oz Cabbage; 1 tsp Garlic Powder; 1 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Chickpeas, Pickled Cabbage & Creamy Lemon Drizzle

By Recipe0 System

In the old days, you needed a heavy meat-and-potatoes kind of meal to fill you up. Today, we give you the future of satisfying dinners: lettuce wraps! This colorful dish features crunchy romaine leaves filled with curry-spiced beef and chickpeas for double the protein. Zingy pickled red cabbage is nestled over top, along with a creamy lemon drizzle. Both hearty and light at the same time, these cutting-edge wraps are pioneers for the modern meal!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
1 Lettuce
1 Chickpeas
10 oz Ground Beef
1 Lemon
1 tbsp Curry Powder
1 unit Beef Stock Concentrate
4 oz Cabbage
1 tsp Garlic Powder
1 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Quarter lemon. Trim and discard root end from lettuce; separate leaves.
2

In a medium microwave-safe bowl, combine cabbage, juice from three lemon wedges, 1 tsp sugar, and 2 TBSP water (for 4 servings, use the juice from six lemon wedges, 2 tsp sugar, and 4 TBSP water). Season with salt and pepper and toss to combine. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, garlic powder, half the curry powder (you’ll use the rest later), salt, and pepper. Cook, breaking meat up into pieces, until lightly browned and partially cooked through, 2-3 minutes.

Stir in chickpeas and their liquid and stock concentrate. Cook until liquid is absorbed and beef is cooked through, 3-4 minutes more. Season with salt and pepper. TIP: Raise heat to high to cook off liquid more quickly.
4

Meanwhile, in a small bowl, combine sour cream, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Divide lettuce leaves between plates; fill with filling. Top with pickled cabbage (draining first) and sauce and serve.

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