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South Asian-Style Beef and Potatoes
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South Asian-Style Beef and Potatoes

South Asian-Style Beef and Potatoes

with Spinach and Garlic-Butter Naan

Beef simmered in an aromatic, spicy broth with potatoes, peas and spinach is pure comfort in a bowl. Use the garlic butter naan to sop up every morsel!

Tags:
Quick Prep
Allergens:
Milk
Soy
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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)

50 g

Shallot

56 g

Green Peas

2 tbsp

Tomato Sauce Base

2 unit

Garlic, cloves

230 g

Russet Potato

2 tbsp

Mild Curry Paste

7 g

Cilantro

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate85 g
Sugar7 g
Dietary Fiber8 g
Protein40 g
Cholesterol105 mg
Sodium1270 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.

Utensils

Peeler
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Small Bowl

Instructions

Prep
1

Before starting, preheat the oven to 400°F. Wash and dry all produce.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.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 shallot into 1/4-inch pieces. Roughly chop cilantro.

Cook beef
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.

Cook potatoes
3

Add 1 tbsp butter (dbl for 4 ppl), then shallots and half the garlic to the pan with beef. Cook, stirring often, until shallots soften slightly, 1-2 min. Add potatoes, curry paste and tomato sauce base, then sprinkle Indian Spice Mix over top. Cook, stirring often, until fragrant, 1 min. Stir in broth concentrate and 1 1/4 cups water (dbl for 4 ppl). Season with salt and bring to a boil over high heat.

Finish beef and potatoes
4

Add peas, then reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork tender, 8-10 min. (TIP: Add 2-4 tbsp water if mixture gets too dry.) Add spinach. Cook, stirring often, until spinach wilts, 2-3 min. Season with salt and pepper, to taste.

Make garlic-butter naan
5

While beef and veggies cook, combine softened butter and remaining garlic in a small bowl. (NOTE: Reference garlic guide.) Arrange naan on an unlined baking sheet. Spread garlic-butter on naan, then sprinkle with a pinch of salt. Warm in the middle of the oven, 4-5 min.

Finish and serve
6

Cut garlic-butter naan into quarters. Divide beef and potatoes between bowls. Sprinkle cilantro over top. Serve garlic-butter naan alongside.