Potato Topped Beef Curry
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Potato Topped Beef Curry

Potato Topped Beef Curry

with fresh chilli 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.

Tags:
Discovery
Allergens:
Milk
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

240 grams

Beef Mince

600 grams

Potatoes

1 unit(s)

Chilli

1 pack(s)

Lentils

1 unit(s)

Carrot

1 sachet(s)

Korma Curry Paste

1 pack(s)

Passata

65 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Beef Stock

1 sachet(s)

Ground Turmeric

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)3762 kJ
Energy (kcal)899 kcal
Fat30.3 g
of which saturates14.4 g
Carbohydrate101.2 g
of which sugars36.4 g
Dietary Fiber11.8 g
Protein47.8 g
Cholesterol0 mg
Salt6.32 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 and season with turmeric, salt and pepper.
  • Toss to coat then 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
  • Meanwhile, 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 up the mince 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 carrot to the pan and fry until softened, 3-4 mins.
  • Add korma paste and as much chilli as you like (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.
  • Lower the heat and simmer until the sauce has reduced slightly, 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 spiced roast potatoes on top.
  • Spoon over a dollop of cooling creme fraiche.
  • Garnish to taste with any remaining chilli.
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