Curried Beef Skewers with Roasted Root Vegetables and Fragrant Rice
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 25 min
- Cost
- $19.75
- Nutrition
- 520 cal · 40g protein
- grill
🍳 2 pans · Picky-eater safe bet: plain rice
Curried Beef Skewers with Roasted Root Vegetables and Fragrant Rice is a Indian-American weeknight dinner that serves 4 and is on the table in about 37 minutes, for around $20 in groceries. You'll need 2 pans, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Grill pan / griddleDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb beef sirloin cubes
- 3 count carrots
- 1 lb red potatoes
- 2 tbsp curry powder
- 4 tbsp olive oil
- 2 pouches (8.8 oz each) basmati rice microwave pouch
- 1 count lime
- 1 tbsp fresh ginger
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Cut carrots and potatoes into 1/2-inch pieces; toss with 2 tbsp oil and 1 tbsp curry powder, spread on a sheet pan, and roast at 425°F for 22 minutes, until fork-tender.
- While vegetables roast, thread beef cubes onto four metal or wooden skewers (soaked 10 minutes); brush with 2 tbsp oil mixed with ginger, 1 tbsp curry powder, salt and pepper.
- Heat a grill or grill pan to high heat and cook skewers 8–9 minutes, turning every 2 minutes, until beef reaches 145°F and rests 3 minutes.
- Microwave basmati rice pouches according to package directions (about 90 seconds).
- Divide rice among four plates, top with beef skewers and roasted vegetables, and serve with lime wedges.
- Picky eater tip: serve plain rice, plain roasted potatoes and carrots, and unseasoned beef pieces off the skewer.
- Make ahead: cut the vegetables and thread the skewers up to 1 day ahead and refrigerate; store leftovers up to 3 days.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 48 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 14 g
- Saturated fat
- 4 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop