Curried Beef and Potatoes
with Spinach and Garlic-Butter Naan
Beef simmered in an aromatic, spicy broth with potatoes, peas and spinach is pure comfort in a bowl. Use the garlic butter naan to sop up every morsel!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Indian Spice Blend
113 g
Baby Spinach
1 unit
Beef Broth Concentrate
2 unit
Naan
(Contains Milk, Gluten)
56 g
Onion, chopped
56 g
Green Peas
2 tbsp
Tomato Sauce Base
1 tbsp
Garlic Puree
460 g
Russet Potato
2 tbsp
Mild Curry Paste
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.
Meanwhile, peel, then cut potatoes into 1/4-inch pieces.
Reserve 1/2 tsp garlic puree (dbl for 4 ppl) in a small bowl. Add 1 tbsp butter (dbl for 4 ppl) and remaining garlic puree to the pan with beef and onions. Cook, stirring often, until butter melts and garlic is fragrant, 30 sec. Add potatoes, curry paste and tomato sauce base, then sprinkle Indian Spice Mix over top. Cook, stirring often, until fragrant, 30 sec-1 min. Stir in broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Season with salt. Cover and bring to a simmer over high heat.
Once simmering, add peas, then reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork tender, 10-12 min. (TIP: Add 1/4 cup water if mixture gets too dry!) Add spinach. Cook, stirring often, until spinach wilts, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, add 1 tbsp butter (dbl for 4 ppl) to the small bowl with reserved garlic puree. Heat in the microwave until butter melts, 30 sec. Arrange naan on an unlined baking sheet. Brush with garlic-butter, then sprinkle with a pinch of salt. Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
Cut garlic-butter naan into quarters. Divide beef and potatoes between bowls. Serve garlic-butter naan alongside.
