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.
North Indian Style Spice Mix
Not included in your delivery
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.