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North Indian Inspired Beef, Pork and Pepper Curry
North Indian Inspired Beef, Pork and Pepper Curry

North Indian Inspired Beef, Pork and Pepper Curry

with Basmati Rice and Peas

Recipe Development Team
Recipe Development TeamPublished on August 12, 2025

Designed by our chefs for a balanced lifestyle, this North Indian Inspired Beef, Pork and Spinach Curry hit the spot. North Indian style spice mix, made with chilli flakes, cumin, turmeric and ginger, makes this an aromatic and tasty dish.

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 and Pork Mince

1 unit(s)

Onion

1 unit(s)

Bell Pepper

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

120 grams

Peas

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)2787 kJ
Energy (kcal)666 kcal
Fat27.8 g
of which saturates7.4 g
Carbohydrate71.4 g
of which sugars19.1 g
Dietary Fibre9.9 g
Protein34.9 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
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 ¼ 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 Mince
2

While the rice cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef and pork 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. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Garlic Time
3

Once the mince is browned, drain and discard any excess fat. Season with salt and pepper.

Add the onion and pepper to the mince and fry until softened, 6-8 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 mince. Fry for 1 min. 

Pour in the 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 Peas
5

Once the curry has thickened, stir in the peas.

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 pork curry.

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