South Asian Beef and Potatoes
with Spinach and Garlic Butter Naan
Beef simmered in an aromatic broth of spices with potatoes, peas and spinach is comfort in a bowl. The garlic butter naan is the perfect vehicle to sop up every morsel!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 tbsp
Indian Spice Blend
113 g
Baby Spinach
1 unit
Beef Broth Concentrate
2 unit
Naan
(Contains: Milk, Soy, Wheat)
113 g
Red Onion
56 g
Green Peas
2 tbsp
Tomato Sauce Base
6 g
Garlic
230 g
Russet Potato
1 tsp
Curry Powder
(Contains: Mustard, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400°F. Wash and dry all produce.
Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Peel, then cut potatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with half the curry powder, salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Transfer beef to a plate.
Heat the same pot over medium-high. Add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add onions and cook, stirring occasionally, until softened, 2-3 min. Add potatoes and half the garlic, then season with salt. Cook, stirring, until garlic is fragrant, 1 min. Add tomato sauce base, then sprinkle Indian Spice Mix and remaining curry powder over top. Cook, stirring, until spices are fragrant, 1 min. Stir in beef, broth concentrate and 1 1/2 cup water (dbl for 4 ppl). Season with salt and bring to a boil over high heat.
Add peas, then reduce heat to medium. Cover with a lid. Cook, stirring occasionally, until potatoes are fork tender, 8-10 min. Add spinach to the pot. Cook, stirring, until spinach wilts, 2-3 min. Season with salt.
While the beef and potatoes cook, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Warm in the middle of the oven for 4-5 min. While the naan is warming, combine remaining garlic, a pinch of salt and 1 tbsp butter (dbl for 4 ppl) in a small microwaveable bowl. (NOTE: Reference garlic guide.) Microwave for 20 seconds, until melted.
Brush garlic butter over naan, then cut into quarters. Divide beef and potatoes between bowls. Serve garlic butter naan alongside.
