Beef Kofta Tikka Masala Curry
with Spinach and Basmati Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the beef mince.
Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince. Pop the koftas onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Add the tikka paste, tomato puree and remaining garlic, stir-fry for 1-2 mins.
Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil then reduce the heat and simmer until the liquid has reduced, 3-4 mins.
Once the liquid has reduced, stir in the creme fraiche, honey and butter (see pantry for both amounts).
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. Season with salt and pepper.
Once the koftas are ready, stir them into the tikka masala sauce and reheat until piping hot. Add a splash more water if you feel it needs it.
Share the rice out between your serving bowls and spoon over the beef kofta tikka masala curry.
Enjoy!
