Keema Style Beef, Spinach and Mango Chutney Curry
with Fluffy Rice
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!
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 conflict 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.
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
Beef Mince
150 grams
Basmati Rice
1 sachet
Tomato Puree
1 sachet
Rogan Josh Curry Paste
50 grams
Red Split Lentils
1 sachet
Beef Stock Powder
1 bag(s)
Baby Spinach
1 sachet
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
350 milliliter(s)
Water
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.
Fluff up the rice with a fork and spoon into bowls. Top with the curry and enjoy!