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Easy prep
20 minutes

Ground Beef Vindaloo with Apricot-Studded Salad

over Fluffy Basmati Rice

Cooking time

20 minutes




980 /serving

Hot and meaty meets sweet and fruity! Our Going for Goa spice blend references the birthplace of this characteristically tangy curry, which arose from the historic Portuguese influence on the Southwestern coast of India. You’ll simmer ground beef and onions in lively spices and tomato paste until dark red, and silkify with butter before serving. As accompaniments you’ve got basmati rice, of course, and a citrus-doused tomato and cucumber salad punctuated with the wonderful contrast of dried apricots and fresh cilantro.

We will send you:

  • 285g Ground beef
  • 50g Sliced red onions
  • 1 Bunch of cilantro
  • 3 Cucumbers
  • 1 Lime (or lemon)
  • 3 Tomatoes
  • 157g Basmati rice
  • 28g Dried apricots
  • 30ml Tomato paste
  • 12g Beef demi-glace
  • 12g Going for Goa spices (garlic, ginger, sea salt, chili powder, coriander, mustard, cumin, turmeric, black peppercorn, curry leaves, cinnamon, star anise, fennel, coriander, cumin)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
52 g
Saturated Fat
18 g
850 mg
Total Carbs
93 g
15 g
37 g
11 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) 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. Fluff and set aside in a warm spot.
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Start the vindaloo
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Cook the beef and ½ the onions, breaking up the meat, 2 to 3 min., until lightly browned; season with S&P. Add the tomato paste and cook, stirring frequently, 2 to 3 min., until dark red. Add the demi-glace and ¾ cup water (double for 4 portions); season with the spices and S&P. Bring to a simmer and cook, stirring occasionally, 8 to 10 min., until reduced and the flavours have combined.
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Mise en place
While the vindaloo cooks, finely chop the cilantro. Juice the lime. Medium-dice the tomatoes. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle.
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Make the salad
Roughly chop the apricots. In a large bowl, combine the lime juice, ½ the cilantro, 3 tbsp oil (double for 4 portions) and remaining onions; season with S&P. Add the tomatoes, cucumbers and apricots; toss well.
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Finish the vindaloo & serve
To the pan of vindaloo, add 2 tbsp butter (double for 4 portions); season with S&P. Divide the rice between your plates. Top with the vindaloo and garnish with the remaining cilantro. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.