Easy Beef Mince and Potato Keema Curry
with Mango Chutney and Naan Bread
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.
(Contains Milk, Cereals containing gluten)
Korma Curry Paste
Curry Powder Mix
Chicken Stock Paste
Not included in your delivery
Water for the Sauce
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Heat a large saucepan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, chop the potato into small 2cm chunks (no need to peel). TIP: They'll cook quicker if small.
Cut the naans in half widthways, and keep to one side for now.
Open the remaining sachets.
When the mince has browned, drain and discard any excess fat.
Stir in the korma style paste, curry powder, tomato puree, chicken stock paste, potatoes, water for the sauce (see pantry for amount) and half of the mango chutney.
Bring to the boil, then reduce the heat.
Pop a lid on the pan and simmer until the sauce has thickened and the mince and potato is cooked, 15-20 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
A couple of minutes before the keema is ready, warm the naan halves in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
When the keema is ready, season with salt and pepper and remove from the heat. Add a splash of water if needed.
Spoon into bowls and drizzle over the remaining half of the mango chutney.
Serve the naan on the side.