Korma Spiced Beef Pilaf and Mango Chutney
with Peas and Yoghurt
This Korma Spiced Beef Pilaf and Mango Chutney is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
2
Garlic Clove**
150
Basmati Rice
240
British Beef Mince
15
Chicken Stock Paste
50
Korma Curry Paste
(Contains: Mustard)
120
Peas
40
Mango Chutney
75
Greek Style Natural Yoghurt
(Contains: Milk)
Utensils
Cooking Instructions and Tips
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) 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.
d) Add the garlic and cook for 1 min more.
a) Lower the heat to medium.
b) Once the rice is cooked, stir it into the pork with the chicken stock paste, korma style paste and peas until well combined.
a) Stir the mango chutney through your pilaf.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
a) When ready, share the pork pilaf between your bowls.
b) Drizzle over the yoghurt to finish.
Enjoy!
