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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Beef Broth Concentrate
Salt and Pepper*
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.