One Pot Beef Keema Aloo

Name: One Pot Beef Keema Aloo with Peas, Mango Chutney and Naan
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 240 grams British Beef Mince; 1 unit(s) Baking Potato; 2 unit(s) Plain Naans; 50 grams Korma Curry Paste; 1 sachet(s) Curry Powder Mix; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 40 grams Baby Spinach; 120 grams Peas; 40 grams Mango Chutney; 300 milliliter(s) Water for the Sauce; 20 grams Butter

with Peas, Mango Chutney and Naan

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Prepped in less than 10 minutes, this easy curry comes together in just one pot. 'Keema' is Hindi for minced meat, whilst 'aloo' means potatoes. Serve with naan for dipping and scooping!

Allergens:

Milk

•Cereals containing gluten

•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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 unit(s)

Baking Potato

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

120 grams

Peas

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4162 kJ

Energy (kcal)995 kcal

Fat37.5 g

of which saturates13.1 g

Carbohydrate118.5 g

of which sugars23.4 g

Dietary Fibre14.7 g

Protein46.3 g

Salt4.3 g

Trans Fat0.1 g

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

Utensils

•Large Saucepan

•Lid

•Baking Tray

Instructions

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef 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, chop the potato into small 2cm chunks (no need to peel). TIP: They'll cook quicker if small.

Cut the naans in half widthways, then set aside.

Open the remaining sachets.

When the mince has browned, drain and discard any excess fat.

Stir in the korma curry paste, curry powder mix, tomato puree, chicken stock paste, potatoes and water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat.

Pop a lid on the pan and simmer until the sauce has thickened and the mince and potato are cooked, 15-20 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Just before the keema is ready, warm the naan halves in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the spinach to the keema a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas, mango chutney and butter (see pantry for amount) until melted.