North Indian Inspired Beef and Spinach Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
North Indian Inspired Beef and Spinach Curry

North Indian Inspired Beef and Spinach Curry

with Basmati Rice

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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Family Friendly

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

100 grams

Basmati Rice

240 grams

British Beef Mince

1 unit(s)


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


Nutritional information

Energy (kJ)2525 kJ
Energy (kcal)603 kcal
Fat25.9 g
of which saturates9.5 g
Carbohydrate60.5 g
of which sugars12.1 g
Protein36.1 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Frying Pan
Garlic Press


Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 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).

Fry the Beef

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.

Garlic Time

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).

Curry Up

Stir the garlic, korma curry paste, curry powder mix, 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.

Stir in the Spinach

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.