Beef and Roasted Cauliflower Masala with Cardamom Rice

beef and roasted cauliflower masala with cardamom rice

Serving Size 6

Ingredients

  • 3 tbsp Canola oil, divided
  • 1 1/2 lb Stewing beef
  • 1/2 tsp Salt and pepper
  • 1/4 cup SupHerb Farms Fusions® Indian Masala Paste, divided
  • 1 Large onion, chopped
  • 3 cloves Garlic, minced
  • 2 cups Chopped plum tomatoes
  • 1 cup Low-sodium beef broth
  • 4 cups Small cauliflower florets
  • 6 Cardamom pods
  • 1 1/2 cups Jasmine rice
  • 2 tbsp Finely chopped fresh cilantro

Categories

Preparation

  1. Heat 2 tbsp oil in large skillet set over medium heat. Pat beef dry with paper towel. Season beef with salt and pepper. Cook, in batches, for 5 to 8 minutes or until beef is browned all over; transfer to plate.
  2. In same skillet, cook 3 tbsp Indian Masala Paste, onion and garlic for 3 to 5 minutes or until onion is slightly softened. Stir in tomatoes and beef broth; bring to boil. Return beef to skillet. Reduce heat to medium-low; simmer for 45 to 60 minutes or until beef is very tender and sauce is thickened.
  3. Meanwhile, preheat oven to 450˚ Toss together cauliflower and remaining Indian Masala Paste and oil. Arrange in single layer on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until tender and charred in spots.
  4. Toast cardamom pods in saucepan set over medium heat for about 2 minutes until fragrant. Stir in rice and 3 cups water; bring to boil. Reduce heat to low; cover and cook for 15 to 18 minutes or until liquid is absorbed and rice is tender. Remove from heat. Cover and let stand for 5 minutes; fluff with fork. Remove cardamom pods.
To Serve
  • Serve beef and cauliflower over bed of rice. Garnish with cilantro.
Tips
  • Substitute lamb for stewing beef if desired.

Add unique global flavor across five menu items with one versatile ingredient.