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Speedy Beef and Sweet Potato Tikka Curry

Speedy Beef and Sweet Potato Tikka Curry

Speedy Beef and Sweet Potato Tikka Curry

with Basmati Rice

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On the table in less than 25 minutes, this Speedy Beef and Sweet Potato Tikka Curry. Warming tikka masala paste and sweet mango chutney add flavour to the tasty sauce, with sweet potato and beef making a hearty dinner.

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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

DifficultyEasy

Ingredients

serving amount

200 grams

Diced Sweet Potato

150 grams

Basmati Rice

1 unit(s)

Garlic Clove**

240 grams

British Beef Mince

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Mango Chutney

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3196 kJ

Energy (kcal)764 kcal

Fat25.6 g

of which saturates9.1 g

Carbohydrate103.9 g

of which sugars22 g

Dietary Fibre3.8 g

Protein36.6 g

Salt3.2 g

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

Utensils

•Baking Tray

•Kettle

•Sieve

•Lid

•Large Saucepan

•Garlic Press

•Large Frying Pan

Instructions

Roast the Sweet Potato

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

Boil the Rice

2

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and fry until browned, 5-6 mins.

d) Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Curry Up

4

a) Add the tikka masala paste, tomato puree and garlic. Cook until fragrant, 1-2 mins.

b) Stir through the water for the sauce (see pantry for amount) and chicken stock paste. Simmer until slightly thickened, 2-3 mins.

Finishing Touches

5

a) Stir the roasted sweet potato and mango chutney through the beef curry.

b) Taste and season with salt and pepper if needed.

Serve Up

6

a) Share the rice between your bowls.

b) Top with the beef and sweet potato curry.

Enjoy!

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