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Mild Beef, Spinach and Sultana Curry

Mild Beef, Spinach and Sultana Curry

with Bombay Potatoes and Cilantro Raita
4.0(246)
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Calories
: 
880 kcal
Protein
: 
43g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

1 tbsp

Indian Spice Mix

(Contains: Mustard)

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

(Contains: Milk)

7 g

Cilantro

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Energy (kJ)3682 kJ
Calories880 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber7 g
Protein43 g
Cholesterol80 mg
Sodium890 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.
•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Garlic Press
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
ROAST POTATOES
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.

COOK RICE
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.

PREP & MAKE RAITA
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.

START CURRY
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.

FINISH CURRY
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.

FINISH AND SERVE
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.

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