Keema Style Beef, Spinach and Mango Chutney Curry

Name: Keema Style Beef, Spinach and Mango Chutney Curry with Fluffy Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 240 British Beef Mince; 100 Baby Spinach; 40 Mango Chutney; 150 Basmati Rice; 50 Red Split Lentils; 1 Beef Stock Powder; 50 Rogan Josh Curry Paste; 1 Onion; 30 Tomato Puree; 2 Garlic Clove**; Water; 300 Water for the Rice

with Fluffy Rice

Mimi MorleyPublished on November 18, 2020

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We love good Keema Style Beef & Mango Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The quantities provided above are averages only.

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

100

Baby Spinach

Mango Chutney

150

Basmati Rice

Red Split Lentils

Beef Stock Powder

Rogan Josh Curry Paste

Onion

Tomato Puree

Garlic Clove**

Not included in your delivery

Water

300

Water for the Rice

Nutritional information

Energy (kcal)778 kcal

Energy (kJ)3255 kJ

Fat25 g

of which saturates8 g

Carbohydrate98 g

of which sugars21 g

Protein40 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. TIP: Drain off any excess fat if necessary.

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Once the beef is browned, add the onion to the pan, stir together and cook until softened, 4-5 mins, stirring occasionally. Add the garlic, tomato puree and rogan josh curry paste, stir together and cook for 1 minute.

Pour in the water (see ingredients for amount), red split lentils and beef stock powder. Season with salt and pepper, bring to the boil, then turn the heat down to medium and simmer until the lentils are tender, 20-25 mins. Stir every few minutes to ensure the lentils are not sticking to the bottom of the pan.

Once the lentils are tender, add the spinach to the curry in handfuls and cook until wilted and piping hot, 2-3 mins. Stir in the mango chutney. TIP: Add a splash of water if it's a little dry. Taste and add salt and pepper if you feel it needs it.