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North Indian Inspired Beef and Spinach Curry

North Indian Inspired Beef and Spinach Curry

North Indian Inspired Beef and Spinach Curry

with Basmati Rice

Sam RichardsPublished on March 13, 2024

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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.

Tags:

Family Friendly

•High Protein

Allergens:

Mustard

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2510 kJ

Energy (kcal)600 kcal

Fat25.9 g

of which saturates9.5 g

Carbohydrate60.4 g

of which sugars12.1 g

Dietary Fibre5.8 g

Protein35.6 g

Salt3.5 g

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

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

•Garlic Press

Cooking Instructions and Tips

Cook the Rice

1

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

2

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

3

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

4

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

5

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.

Serve

6

When ready, fluff up the rice with a fork and share between your bowls.

Spoon over the beef and spinach curry.

Enjoy!

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