Potato Topped Beef Curry
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Potato Topped Beef Curry

Potato Topped Beef Curry

with crispy potatoes and creme fraiche

Our twist on this delicious curry dish features spiced beef and lentils topped with crispy roasted potatoes and a generous dollop of cooling creme fraiche.

Allergens:
Milk
Mustard
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Beef Mince

3 unit(s)

Potatoes

1 unit(s)

Chilli

1 pack(s)

Lentils

1 sachet(s)

Chicken Stock

1 unit(s)

Carrot

1 sachet(s)

Korma Curry Paste

1 pack(s)

Passata

65 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Curry Powder

(Contains Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)4052 kJ
Energy (kcal)969 kcal
Fat38.3 g
of which saturates15.9 g
Carbohydrate101 g
of which sugars31.7 g
Dietary Fiber10.9 g
Protein49.5 g
Cholesterol0 mg
Salt7.77 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
Baking Sheet with Baking Paper

Instructions

Prep the Veg
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Trim the carrot (unpeeled), quarter lengthways then chop into 1cm chunks.
  • Halve the chilli lengthways, deseed then thinly slice widthways.
  • Drain and rinse lentils in a sieve.
Roast the Potatoes
2
  • Pop the potatoes onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper.
  • Sprinkle over the curry powder and toss to coat. Spread out in a single layer.
  • Roast the potatoes on the top shelf of your oven until golden and crispy, 25-35 mins. Turn halfway through cooking.

TIP: Use two baking trays if necessary.

Cook the Mince
3
  • Place a large pan over medium-high heat (without oil).
  • Once hot, add the beef mince and season with salt and pepper.
  • Fry until browned, 4-5 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
Start the Curry
4
  • Add the chopped carrot to the pan and fry until softened, 3-4 mins.
  • Add korma paste and chilli (use less if you don't like spice).
  • Stir together and cook until fragrant, 1 min.
Simmer the Sauce
5
  • Add passata, lentils, stock powder, 200ml water and ½ tsp sugar (double both for 4p) to the pan.
  • Stir together and bring to the boil, then simmer until the curry has reduced, 10-12 mins.
  • Once the curry is cooked, season to taste with salt and pepper.

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

Finish and Serve
6
  • Divide the beef curry between bowls. 
  • Scatter the roast potatoes on top.
  • Spoon over a dollop of cooling creme fraiche.
  • Garnish to taste with any remaining chilli.
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