Coconut Beef Curry

with Potatoes and Green Peas over a Bed of Quinoa

30 min

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What We'll Send

Red Wine Vinegar
Jalapeno
Cilantro
Green Peas
Canned Coconut Milk
Red Nugget Potatoes
Ginger
Garlic
Pearl Onions
Organic White Quinoa
Diced Beef
Spice Blend
Garam Masala, Turmeric, Cumin, Coriander, Cinnamon, Ground Cardamom
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites and beef.

Nutrition
Calories 725
Fat 34g
Protein 38g
Carbohydrates 60g

What You'll Need

Cooking Directions

1

Cook Quinoa

Rinse and drain quinoa in a fine mesh sieve. Add quinoa and 1 cup (2 cups for 4 servings) salted water to a small pot over high heat. Bring to a boil and reduce heat to low. Cover with a lid and cook for 18-22 minutes, or until grains are tender.

2

Prepare Ingredients

Heat a large wide saucepan over medium. Wash potatoes and jalapeno. Dice potato into ½ inch pieces. Cut jalapeno in half, remove seeds and mince. Wash hands with hot soapy water. Drain beef and pat dry with paper towel. Season with half of the spice blend, salt and pepper. 

3

Begin Curry

Add 2 tbsp. (4 tbsp. for 4 servings) oil to saucepan. When hot, add beef. Cook for 2-3 minutes, turning as needed until beginning to brown. Add potatoes and pearl onions. Cook for 3-5 minutes or until vegetables are beginning to brown.  

4

Simmer Curry

Meanwhile, open can of coconut milk. When vegetables are beginning to brown, add garlic, ginger, remaining spice blend, and jalapeno to taste. Stir until fragrant. Stir coconut milk and red wine vinegar into saucepan until evenly distributed. Bring to a simmer and cook for 8-10 minutes, or until potatoes are tender. Season to taste with salt and pepper. Wash, pick and chop cilantro leaves.

5

Finish Curry

When potatoes are tender, add green peas. Cook for 1-2 minutes, or until bright green and tender. Season to taste with salt and pepper.

6

Serve

When quinoa is done cooking, fluff with a fork. Divide quinoa into large serving bowls. Add beef curry on top. Garnish with cilantro. Enjoy!

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