Curried Beef Samosa Bowls
Curried Beef Samosa Bowls
- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
- Serving: 4
This vibrant bowl brings the bold flavours of a classic beef samosa filling into hearty rice bowl. Economical Ground Beef absorbs aromatic spices quickly, saving time in the kitchen.
Ingredients
Curried Beef
1 small onion, chopped
1 clove garlic, minced
1 tbsp (15 mL) minced fresh gingerroot
2 tbsp (30 mL) curry powder
1 tsp (5 mL) EACH salt, ground coriander and turmeric
¼ tsp (1 mL) cayenne pepper
1 cup (250 mL) drained rinsed canned chickpeas
1 cup (250 mL) no-salt-added beef broth or water
Cilantro Yogurt Sauce
2 tbsp (30 mL) chopped fresh cilantro
Salt and freshly ground pepper
Bowls
3 cups (750 mL) small cauliflower florets, blanched
1 tsp (5 mL) garam masala
½ cup (125 mL) frozen green peas, cooked
4 cups (1 L) cooked basmati rice, warmed
½ cup (125 mL) mango chutney
Fresh cilantro leaves
Crispy Indian crispy snack mix (optional)
Directions
1. Curried Beef: Cook ground beef and onion over medium-high heat in large skillet, stirring and breaking up beef into small chunks with the back of a spoon, for 8 to 10 minutes or until thoroughly cooked. Drain, if necessary.
2. Stir in garlic, gingerroot, curry powder, salt, coriander, turmeric and cayenne pepper; cook, stirring, for 2 minutes. Stir in chickpeas and broth; bring to boil, stirring. Reduce heat and simmer for 5 to 10 minutes, stirring occasionally, until flavours are blended and liquid is almost evaporated. Remove from heat and keep warm.
3. Cilantro Yogurt Sauce: Meanwhile, in a small bowl, combine yogurt and cilantro; season with salt and pepper to taste. Set aside.
4. Bowls: In a skillet, heat oil over medium-high heat, combine cauliflower and garam masala; cook, stirring often, for about 3 minutes or until hot and coated with spices.
5. Divide rice between 4 serving bowls. Arrange Curried Beef, cauliflower and peas on top of rice. Dollop with Cilantro Yogurt Sauce and mango chutney. Sprinkle with cilantro leaves and crispy snack mix, if desired.
Notes
The Curried Beef can be made ahead. Let cool and transfer to an airtight container; refrigerate for up to 3 days or freeze for up to 3 months. Thaw, if necessary, then reheat in a skillet over medium heat, stirring, until hot (add a little water, if necessary to moisten).
