Creamy Beef Keema Bowls
with Roasted Bok Choy
Cooking time
25 minutes
Servings
4
Calories
730 /serving
The secret to making this Indian family fave so irresistible is to add the sour cream at the very end. Ladle gently spiced beef over warm basmati rice, alongside tender-crisp bok choy, and watch everyone keema to the table real fast.
We will send you:
- 510g Canadian-raised lean ground beef
- 340g Baby bok choy
- 15ml Ginger-garlic purée
- 60ml Tomato paste
- 320g Basmati rice
- 150g Green peas
- 86ml Sour cream
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 tbsp Butter
Total Fat
34 g
Saturated Fat
16 g
Sodium
470 mg
Total Carb
73 g
Sugars
5 g
Protein
36 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add 1 tbsp butter and fluff the rice.
Roast the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 7 to 9 min., until tender.
Start the beef keema
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef; season with S&P.
- Cook, breaking up the meat, 2 to 3 min., until beginning to brown.
- Add the tomato paste, ginger-garlic purée, spices and 2 tbsp butter.
- Cook, stirring often, 2 to 3 min., until fragrant and the beef* is cooked through.
Finish the beef keema
- To the pan of beef, add the peas and ½ cup water. Cook, stirring often, 2 to 3 min., until the sauce is thickened.
- Off the heat, add the sour cream and S&P; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the beef keema and bok choy. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
