Potato Topped Lean 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:
Family Friendly
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Chilli
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
1 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Beef Stock
240 grams
Irish Lean Beef Mince
1 sachet(s)
Mango Chutney
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3265 kJ
Energy (kcal)780 kcal
Fat19.8 g
of which saturates8.4 g
Carbohydrate103.5 g
of which sugars31.5 g
Dietary Fiber10.1 g
Protein42.2 g
Cholesterol0 mg
Salt6.85 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
Cooking Steps
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.
2
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with curry powder, 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 the tray halfway through cooking.
TIP: Use two baking trays if necessary.
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.
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.
5
- Add passata, lentils, stock, 100ml water (per 2P) and mango chutney 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.
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.
TIP: Use less chilli if you don't like spice.
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