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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp

Indian Spice


300 g

Yellow Potato

6 g


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


7 g


Not included in your delivery

1.5 tbsp


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
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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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.


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.


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.


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.


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.


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.