North Indian Style Beef and Lentil Curry
with Turmeric Rice and Spinach
.
Always refer to the product label for the most accurate ingredient and allergen information.
150 grams
Basmati Rice
½ pot(s)
Ground Turmeric
240 grams
Beef Mince
1 unit(s)
Onion
½ unit(s)
Red Chilli
1 clove
Garlic Clove
1 pack(s)
Lentils
1 pot(s)
Mild Indian Style Curry Powder
1 pack(s)
Tomato Passata
100 milliliter(s)
Water for Curry
1 sachet
Chicken Stock Powder
(ContainsCelery)1 bag(s)
Baby Spinach
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!