Healthy Fare for Kids

Our Recipes

Beef and Vegetable Curry over Brown Rice


From the kitchen of Chef Paul Virant

Vie Western Springs, Illinois
Vistro Hinsdale, Illinois

A quick and delicious way to bring together the earthy flavors of curry with ground beef and vegetables all over a bed of brown rice.


1 pound ground beef (sirloin or round) raised without the use of antibiotics
1 sweet onion, diced
2 carrots, peeled and diced
3 ribs celery, diced
5 cloves garlic, minced
1 bulb fennel, trimmed and diced
1 cup tomato puree
½ pound green curly kale, washed and strip from the stem
2 tablespoons madras curry powder or your favorite
2 teaspoons chili flakes (if you like a little heat)
¼ cup sour cream
1 cup water
2 tablespoons vegetable oil
salt and pepper

2 cups McKaskle Farm Brown Rice or favorite brown rice
4 cups water


  1. Brown the meat in the vegetable oil in a dutch oven
  2. Add the onion, celery, carrot and fennel
  3. Cover and sweat on med high heat for two minutes
  4. Add the garlic, curry and chili flakes
  5. Cook until aroma develops about 3 minutes
  6. Add tomato puree, stir to coat
  7. Add water, bring to a boil, add kale and cover
  8.  Simmer until veggies are tender, about 3 minutes
  9.  Uncover add sour cream, cook another five minutes
  10.  Season and serve with rice

For the Rice:

  • combine the brown rice and water in a rice cooker or follow directions on the package
  • cook
  • serve with curry

Healthy Fare for Kids Meal

One half cup of beef & vegetable curry on top of one quarter cup of brown rice. Serve with one cup of favorite fruit.

Good Food Thoughts

Only purchase meat and poultry raised without the use of antibiotics . Try to purchase produce and ingredients from local purveyors, especially at your local farm or farmers market.

Equipment Needed

chefs knife and cutting board with non-slip mat
sauté pan
sauce pan

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