Curry Sirloin Steak & Roasted Sweet Potato
with Cauliflower, Golden Raisins & Cilantro Yogurt Sauce
- Milk
Golden curry-crusted chicken cutlets are set atop earthy roasted sweet potatoes and burnished cauliflower. Plump raisins add bursts of sweetness while cool cilantro yogurt sauce brings creamy balance.
Ingredients
12 ounce
Sirloin Steak
1 unit
Sweet Potato
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Cauliflower Florets
¼ ounce
Cilantro
1 ounce
Golden Raisins
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve sweet potato lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces if necessary. Mince cilantro.
Place raisins in a small microwave-safe bowl with enough water to cover. Cover with plastic wrap and microwave for 30-60 seconds.
Set aside, covered, until ready to serve.
Toss sweet potato and cauliflower on a baking sheet with a large drizzle of oil, half the curry powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, in a second small bowl, combine yogurt, half the cilantro, salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Pat chicken* dry with paper towels and season all over with remaining curry powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium and cover pan if chicken begins to brown too quickly.
Slice chicken crosswise.
Divide sweet potato and cauliflower between plates. Top veggies with raisins (draining first) and chicken. Drizzle sauce over chicken and veggies. Garnish with remaining cilantro and serve.
