Beef Curry in a Hurry

1. 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.

2. 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.

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

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

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

Tips

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.