Beef Korma Style Curry Loaded Jacket Potato
with Radish and Baby Leaf Salad
- Sulphites
- Mustard
- Milk
Jacket potatoes aren't just for baked beans and cheese. Our Beef Korma Style Curry Loaded Jacket Potato is a twist on the humble jacket potato for a comforting weeknight dinner.
Ingredients
2 unit(s)
Baking Potato
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
100 grams
Radishes
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
240 grams
British Beef Mince
50 grams
Korma Curry Paste
(Contains: Mustard)
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
15 grams
Honey
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
75 milliliter(s)
Water
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then rub to coat. Lay them cut-side down.
When the oven is hot, bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins. TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, halve, peel and thinly slice the red onion.
Peel and grate the garlic (or use a garlic press).
Trim and quarter the radishes.
In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside.
When the potatoes have 10 mins remaining, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and onion. Fry until the mince has browned and the onion has softened, 5-6 mins. Use a spoon to break up the mince as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and korma curry paste to the pan. Cook until fragrant, 1 min.
Stir in the creme fraiche, chicken stock paste, honey and water (see pantry for amount). Season with salt and pepper.
Simmer until slightly thickened, 2-3 mins. Remove from the heat.
Add a splash of water if it's a little too thick.
Just before serving, add the baby leaves and radishes to the dressing. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad / veg for them and mix the rest with the dressing for everyone else.
Share the potatoes between your plates and add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potatoes with a fork.
Top with the beef korma style curry.
Serve the radish salad alongside.
