North Indian Style Beef Curry
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North Indian Style Beef Curry

North Indian Style Beef Curry

with chickpeas, baby spinach and rice

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

Tags:
Quick
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)

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

1 unit(s)

Garlic

1 pack(s)

Chickpeas

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kcal)865 kcal
Energy (kJ)3620 kJ
Fat26.5 g
of which saturates10.6 g
Carbohydrate95.4 g
of which sugars13.4 g
Dietary Fiber12.7 g
Protein46.4 g
Cholesterol0 mg
Salt2.37 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
Grater
Pot with Lid

Instructions

Cook the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid.
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Fry the Beef
2
  • Place a pan over medium-high heat (no oil).
  • Once hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands after handling raw meat and its packaging. Use a spoon to break up the mince as it cooks.
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press). 
  • Once the beef has browned, add the onion and garlic (with a drizzle of oil if needed). Fry until starting to soften, 3-4 mins.
Season the Mince
3
  • Finely chop the chilli.
  • Drain and rinse the chickpeas in a sieve.
  • Once the onion has softened, add the chilli (use less if you don't like spice) and North Indian spice mix to the pan.
  • Cook, stirring, until fragrant, 1 min.
Simmer the Sauce
4
  • Add 100ml water (double for 4p), stock powder, passata, and chickpeas to the pan.
  • Season with salt and pepper.
  • Stir everything together and simmer until thickened, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water to loosen the sauce if necessary.

Wilt the Spinach
5
  • Add the spinach to the pan, 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
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the beef and chickpea curry.
  • Finish with a dollop of cooling yoghurt.
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