Caribbean-Style Curry Beef Bowls
over Mango Cauliflower Rice
- Milk
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.”
Ingredients
6 ounce
Carrot
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
4 ounce
Mango
1 clove
Garlic
12 ounce
Cauliflower Rice
1 teaspoon
Hot Smoked Paprika
1 tablespoon
Shawarma Spice Blend
10 ounce
Ground Beef
2 unit
Scallions
1 unit
Bell Pepper
1 unit
Chili Pepper
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide mango cauliflower rice between bowls. Top with curry beef. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the spicy-sweet balance, while others found it bland; many suggest adding extra seasoning for more depth 🌶️.
- Ease of prep: Quick and simple to make, though a few noted longer cooking times needed for carrots.
- Suggestions: Consider swapping cauliflower for regular rice; add fresh mango, lime juice, or coconut for more Caribbean flair.
- Portions: Some wanted more cauliflower rice; others felt the beef-to-rice ratio was off.
- Texture: Cauliflower rice was divisive; some enjoyed it, while others found it mushy or preferred regular rice.
