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Mild Beef, Spinach and Sultana Curry

Mild Beef, Spinach and Sultana Curry

with Bombay Potatoes and Cilantro Raita

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Take-out fake-out! A quick beef, spinach and sultana curry complete with Bombay potatoes and a cooling cucumber raita drizzle! It's a trip straight to flavour-town!

Allergens:Mustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

300 g

Yellow Potato

6 g

Garlic

1 unit

Beef Broth Concentrate

56 g

Baby Spinach

28 g

Sultana Raisins

56 g

Onion, sliced

¾ cup

Basmati Rice

56 g

Green Peas

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Cilantro

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber7 g
Protein43 g
Cholesterol80 mg
Sodium890 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Garlic Press
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Indian spice on a parchement-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 20-22 min.

2

While the potatoes roast, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While the rice cooks, roughly chop the spinach and cilantro. Peel, then mince or grate the garlic. Stir together the yogurt and cilantro in a small bowl. Season with salt and pepper. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onions and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add the garlic and remaining Indian spice. Cook until fragrant, 1 min.

5

Reduce the heat to medium-low. Add the raisins, broth concentrate and 1 cup water (dbl for 4 ppl) to the pan with the beef mixture. Cook, stirring occasionally, until sauce reduces slightly, 3-4 min. Season with salt and pepper. Remove from heat. Stir in the spinach. Stir until spinach wilts, 1-2 min.

6

Fluff the rice with a fork. Season with salt. Stir peas into rice until warmed through, 1 min. Stir the Bombay potatoes into the beef curry. Divide the rice between bowls. Top with the beef curry and a dollop of the cilantro raita.