North Indian Style Beef Curry
with lentils, baby spinach and rice
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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:Chef's Choice•Quick
Allergens:Milk
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
250 g
Beef Mince
150 g
Rice
1 piece
Onion
1 pack
Lentils
1 pack
Passata
60 g
Baby Spinach
1 piece
Garlic
1 sachet
North Indian Style Spice Mix
1 sachet
Chicken Stock
75 g
Yoghurt
(ContainsMilk)Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)829 kcal
Energy (kJ)3467 kJ
Fat22.64 g
of which saturates9.77 g
Carbohydrate96.58 g
of which sugars26.74 g
Dietary Fiber9.56 g
Protein36.6 g
Cholesterol0 mg
Salt3.72 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.
Utensils
Utensils
•Sieve
•Grater
•Lid
•Large Pot
InstructionsPDF
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.
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. IMPORTANT: Wash your hands after handling raw meat and its packaging. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
- 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.
3
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the lentils in a sieve.
- Once the onion has softened, add the North Indian style spice and garlic to the pan.
- Cook, stirring, for 1 min.
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.
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.
6
- Divide the rice between your bowls.
- Top with the curry and a dollop of yoghurt.