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A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!


Recipe Summary test

20 mins
15 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.

  • While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.

  • Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.

  • Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.

  • Layer plates with rice, peas, beef, and vegetables.


Cook's Notes:

For the fastest preparation, the rice, peas, and meat can be cooked and frozen ahead of time.

On meal day, purchase chopped fresh veggies in produce aisle or from salad bar. You can use 3 cups of any chopped vegetables such as grape tomatoes, cauliflower, broccoli, or radishes.

Nutrition Facts

599 calories; protein 29.7g; carbohydrates 79g; fat 19g; cholesterol 69.6mg; sodium 723.5mg. Full Nutrition