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Curried Beef & Chickpea Naan

Curried Beef & Chickpea Naan

with Spiced Beef Kofta and Jewelled Couscous Salad

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We love good Beef with Chickpea Naan and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The Nutritional Values table below is only for the dinner portion.

The Nutritional Values for the lunch portion are as follows; Serving Size: 364 KJ:2405 Kcal:570 Fat:15 Sat Fat:5 Carb: 80 Sugar: 26 Protein: 27 Salt: 1

Allergens:GlutenCeleryMilkSoyaNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time50 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)

Mint

1 unit(s)

Lemon

1 pack(s)

Chickpeas

360 grams

Beef Mince

1 pot(s)

North Indian Style Spice Mix

120 grams

Couscous

(ContainsGluten)

1 pot(s)

Turmeric

2 bag(s)

Raisins

1 sachet

Chicken Stock Powder

(ContainsCelery)

250 milliliter(s)

Water for Curry

2 unit(s)

Garlic and Coriander Naan

(ContainsGluten, Milk, Soya)

1 bag(s)

Baby Spinach

½ bag(s)

Desiccated Coconut

1 pack(s)

Greek Style Natural Yoghurt

(ContainsMilk)

1 unit(s)

Carrot

1 bag(s)

Flaked Almonds

(ContainsNuts)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Energy (kcal)830 kcal
Fat30.0 g
of which saturates12.0 g
Carbohydrate91 g
of which sugars29.0 g
Protein44 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest the lemon then chop into wedges. Drain and rinse the chickpeas in a sieve. Pop 120g of beef mince, half the mint and 1tsp of curry powder into a mixing bowl. Mix together and set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

2

Fill and boil your kettle. Put the couscous in a large bowl with the lemon zest, remaining mint, one-quarter of a tsp of turmeric and a pinch of salt and pepper. Mix well. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with clingfilm and leave to one side for 10 mins. Heat a drizzle of oil in a frying pan over medium-high heat. Once hot, add the rest of the beef and fry until browned, 4-5 mins.

3

Lower the heat to medium then add the onion and half the tomatoes. Cook until the onion is soft, 4-5 mins then add the garlic, remaining turmeric and curry powder. Cook for 1 minute, then add the chickpeas, half the raisins, the stock powder and water for the curry (see ingredients for amount). Stir, bring to the boil, lower the heat and simmer until the water has almost completely gone, 10-12 mins. Stir occasionally.

4

Meanwhile, season the beef mixture in the bowl with salt and pepper, shape into four small balls, then gently flatten to form the koftas. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a splash of oil in another frying pan over high heat. Once hot, add the koftas to the pan and cook until browned, 2 mins on each side. Transfer to a baking tray and roast for a further 5-6 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle!

5

After a few of mins, add the naans to the tray to warm through for 2-3 mins. Keep a small handful of spinach behind for your lunch and stir the rest into the curry until wilted. Remove from the heat. Once the naans are warm and koftas cooked, remove the tray from the oven. Put the koftas to one side and pop the naans onto plates and serve the curried beef on top. Sprinkle the desiccated coconut over and serve with a lemon wedge and drizzle of yogurt. Enjoy!

6

Trim and grate the carrot and roughly chop the remaining spinach. Fluff up the couscous with a fork and stir through the carrot, spinach, remaining tomatoes and raisins and the flaked almonds. Squeeze in some lemon juice and drizzle over a glug of olive oil. Season with salt and pepper and mix well. Transfer to your lunch boxes and pop the koftas on top. Cover and refrigerate to eat for lunch tomorrow. Remember to serve with the leftover yogurt!