North Indian Style Beef and Lentil Curry

Name: North Indian Style Beef and Lentil Curry with Turmeric Rice and Spinach
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 240 British Beef Mince; 1 North Indian Style Spice Mix; 100 Baby Spinach; 1 Chicken Stock Powder; 150 Basmati Rice; 1 Onion; 1 Tomato Passata; 1 Garlic Clove**; ½ Red Chilli; ½ Ground Turmeric; 1 Lentils; 100 Water for the Curry

with Turmeric Rice and Spinach

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Tags:

Rapid

•Spicy

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

North Indian Style Spice Mix

100

Baby Spinach

Chicken Stock Powder

150

Basmati Rice

Onion

Tomato Passata

Garlic Clove**

Red Chilli

Ground Turmeric

Lentils

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)759 kcal

Energy (kJ)3175 kJ

Fat23.2 g

of which saturates9.2 g

Carbohydrate95.2 g

of which sugars10.4 g

Protein46.6 g

Salt2.2 g

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

Instructions

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!

Step 2 MOD: If you've chosen beef mince instead of lamb mince, add a drizzle of oil to the frying pan in the step above, then cook the beef mince in the same way the step above and the rest of the recipe tells you to cook the lamb mince.