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Caribbean-Style Curry Beef Bowls

Caribbean-Style Curry Beef Bowls

over Mango Cauliflower Rice

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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.”

Tags:Carb SmartSpicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Cauliflower Rice

6 ounce

Carrots

1 unit

Bell Pepper

2 unit

Scallions

1 clove

Garlic

1 unit

Chili Pepper

10 ounce

Ground Beef

1 tablespoon

Shawarma Spice Blend

1 teaspoon

Smoked Paprika

1 unit

Chicken Stock Concentrate

1 teaspoon

Cumin

4 ounce

Mango

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories660 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate43 g
Sugar24 g
Dietary Fiber9 g
Protein31 g
Cholesterol130 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Plastic Wrap
Peeler
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.