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Curried Beef and Potatoes
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Curried Beef and Potatoes

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!

Tags:
Quick Prep
Allergens:
Milk
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1000 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate117 g
Sugar9 g
Dietary Fiber10 g
Protein44 g
Cholesterol105 mg
Sodium1420 mg
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.

Utensils

Large Pot
Measuring Spoons
Peeler
Small Bowl
Measuring Cups
Baking Sheet

Instructions

Cook onions and beef
1

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.

Prep
2

Meanwhile, peel, then cut potatoes into 1/4-inch pieces.

Start potatoes
3

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.

Finish beef and potatoes
4

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.

Make garlic-butter naan
5

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!)

Finish and serve
6

Cut garlic-butter naan into quarters. Divide beef and potatoes between bowls. Serve garlic-butter naan alongside.