North Indian Inspired Beef and Spinach Curry
with Basmati Rice
- Mustard
This delicious North Indian Inspired Beef and Spinach Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
100 grams
Basmati Rice
240 grams
British Beef Mince
1 unit(s)
Onion
2 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Curry Powder Mix
15 grams
Ginger Puree
30 grams
Tomato Puree
10 grams
Beef Stock Paste
100 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/2 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
While the rice cooks, heat a large frying pan on medium-high heat (no oil).
Once 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, halve, peel and chop the onion into small pieces.
Once the beef is browned, drain and discard any excess fat. Season with salt and pepper.
Add the onion to the beef and fry until softened, 4-5 mins.
In the meantime, peel and grate the garlic (or use a garlic press).
Stir the garlic, korma style paste, curry powder, ginger puree and tomato puree into the beef. Fry for 1 min.
Pour in beef stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine.
Bring to the boil, then simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the curry has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Add a splash of water if it's a little too thick. Taste the sauce and season with salt and pepper if needed.
When ready, fluff up the rice with a fork and share between your bowls.
Spoon over the beef and spinach curry.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The curry is well spiced and warming without being too hot for most; some found it on the mild or slightly bland side and suggest adding fresh coriander, a little chilli, or mango chutney to lift the flavour.
- Ease of prep: Quick and easy to cook, with straightforward steps that work well on a busy weeknight.
- Suggestions: Add a splash of water if the sauce becomes too thick or salty, and consider stirring in a spoonful of Greek yogurt or creme fraiche to mellow the richness. Frying the onion before or alongside the mince, rather than after, can help build a better base flavour.
- Portions: The rice portion felt small to several cooks; adding an extra 100g of basmati rounds out the meal more satisfyingly. A little more veg — such as a chopped pepper or extra spinach — also helps bulk it up.
