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North Indian Style Beef Curry
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North Indian Style Beef Curry

North Indian Style Beef Curry

with lentils, baby spinach and rice

Like many North Indian dishes, this recipe relies on an expert blend of herbs and spices. The succulent beef and lentils in this dish are seasoned with a mix of fenugreek, turmeric, cayenne and ground coriander to name just a few.

Tags:
Quick
Optional Spice
Allergens:
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Mince

150 grams

Rice

1 unit(s)

Onion

1 pack(s)

Lentils

1 pack(s)

Passata

60 grams

Baby Spinach

2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Chicken Stock

75 grams

Yoghurt

(Contains Milk)

1 unit(s)

Chilli

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kcal)836 kcal
Energy (kJ)3498 kJ
Fat22.92 g
of which saturates9.8 g
Carbohydrate97.41 g
of which sugars27.36 g
Dietary Fiber9.56 g
Protein36.84 g
Cholesterol0 mg
Salt3.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Lid
Large Pot

Instructions

Cook the Rice
1
  • Boil a large pot of salted water for the rice.
  • When boiling, add the rice and cook for 10-12 mins.
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Beef
2
  • Place a pan on medium-high heat (no oil).
  • Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Once the mince has browned, add the onion and fry until it's starting to soften, 3-4 mins.
Season the Mince
3
  • Finely chop the chilli.
  • Drain and rinse the lentils in a sieve.
  • Once the onion has softened, add the North Indian style spice and chilli (use less if you don't like spice) to the pan.
  • Cook, stirring, for 1 min.
Simmer the Sauce
4
  • Add 100ml water (double for 4p), passata, stock and lentils to the pan.
  • Season with salt and pepper.
  • Stir together. Simmer until thickened, 4-5 mins. IMPORTANT: Meat is cooked when no longer pink in the middle.

TIP: Add a splash of water if you feel it needs loosening.

Wilt the Spinach
5
  • Add the spinach a handful at a time.
  • Cook until wilted and piping hot, 2-3 mins.
  • Taste and add more salt and pepper if desired.
Garnish and Serve
6
  • Divide the rice between your bowls.
  • Top with the curry and a dollop of yoghurt.