Caribbean-Style Curry Beef Bowls

Name: Caribbean-Style Curry Beef Bowls over Mango Cauliflower Rice
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: 12 ounce Riced Cauliflower; 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; 2 teaspoon Cooking Oil; 1 teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

over Mango Cauliflower Rice

Recipe Development TeamPublished on January 11, 2022

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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 Smart

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Riced Cauliflower

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

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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

•Medium Bowl

•Plastic Wrap

•Peeler

•Large Pan

•Medium Pan

Instructions

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.