North Indian Inspired Beef, Pork and Pepper Curry
with Basmati Rice and Peas
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.
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
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
Utensils
Cooking Instructions and Tips
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).
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.
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).
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.
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.
When ready, fluff up the rice with a fork and share between your bowls.
Spoon over the beef and pork curry.
