Beef Kofta Curry
with CAV-ALOO *SHOULD BE SPINACH WHEN AVAILABLE
For many people, rice is often the go-to side for a curry. We’ve decided to serve our aromatic beef kofta curry alongside sag aloo, a nutritious dish of spinach, potato and fragrant spices, which gives rice a serious run for its money. Easy to prep, and even easier to eat, this is a curry you’ll be coming back to time and time again.
Ingredients
240 grams
British Beef Mince
150 grams
Chopped Cavolo Nero
12.5 grams
Tandoori Paste
200 milliliter(s)
Coconut Milk
½ pot(s)
Mustard Seeds
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Garlic Clove
1 tsp
Ground Turmeric
½ unit(s)
Lime
1 unit(s)
Red Onion
1 tsp
Ground Cumin
450 grams
Potatoes
½ bunch(es)
Coriander
Not included in your delivery
150 milliliter(s)
Water
Nutritional information
Instructions
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Chop the potato (no need to peel!) into 2cm chunks. Roughly chop the coriander (stalks and all). Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook, stirring frequently until soft, 5 mins. Add the garlic and cook for 1 minute more. Take out half of this mixture and set aside in a bowl.
Add the cumin, turmeric and mustard seeds (see ingredients for amount) to the pan and stir continuously for 30 seconds. Add the potato, water (see ingredients for amount) and half the stock powder. Bring to the boil, stirring to dissolve the stock. Cover with a lid, turn the heat to low and simmer until the potato is just cooked, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Stir occasionally.
Meanwhile, put the mince in a bowl with a grind of pepper and half the coriander. Mix together. Shape the mixture into four balls per person. IMPORTANT: Remember to wash your hands after handling raw meat! Heat a splash of oil in a frying pan on medium-high heat and fry the koftas until browned and cooked through, 12-14 mins, turning occasionally. IMPORTANT: The koftas are cooked when they are no longer pink in the middle.
Take the koftas out of the pan and set aside. Add the reserved onion mixture to the same pan (no need to wash!) along with the tandoori paste. Stir together and cook on medium-low heat for 30 seconds before adding the coconut milk. Stir in the remaining stock powder and simmer for 5 mins. Return the koftas to the pan and gently simmer for another 3-4 mins. You want the sauce to reduce slightly.
When the potato is cooked, remove the lid, stir in the cavalo nero and allow the mixture to bubble away until the liquid has almost gone and the cavalo nero is cooked, 5-8 mins, stirring frequently to ensure it doesn't burn. This is your cav aloo!
When the kofta curry has reduced slightly, squeeze in a little lime juice and stir through. Serve the beef kofta curry sprinkled with the remaining coriander and the cav aloo on the side. Enjoy!
