North Indian Style Beef and Lentil Curry

North Indian Style Beef and Lentil Curry

with Turmeric Rice and Spinach

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

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

½ pot(s)

Ground Turmeric

240 grams

Beef Mince

1 unit(s)


½ unit(s)

Red Chilli

1 clove

Garlic Clove

1 pack(s)


1 pot(s)

Mild Indian Style Curry Powder

1 pack(s)

Tomato Passata

100 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder


1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat20.0 g
of which saturates8.0 g
Carbohydrate90 g
of which sugars10.0 g
Dietary Fiber1 g
Protein40 g
Salt2.62 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and half the turmeric, cook for 12 mins. Drain in a sieve.


a) Heat a drizzle of oil large frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Once the beef has browned, stir the onion into the pan with the beef and cook, stirring, until the onion is starting to soften, 3-4 mins.


a) While the onion cooks, halve the chilli lengthways, deseed then finely chop. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve. d) Once the onion has softened, add the curry powder, garlic and half the chilli and remaining turmeric and cook, stirring, for 1 minute.


a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together. b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. c) TIP: Add a splash of water if you feel it needs loosening.


a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.


a) Divide the turmeric rice between bowls. b) Top with the curry on top with any remaining chilli. Enjoy!