Beef and Lentil Tikka Curry
with Basmati Rice and Mango Chutney
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
1 carton(s)
Lentils
150 grams
Basmati Rice
240 grams
British Beef Mince
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
40 grams
Mango Chutney
Not included in your delivery
75 milliliter(s)
Water for the Curry
Nutritional information
Energy (kJ)3918 kJ
Energy (kcal)936 kcal
Fat41.3 g
of which saturates22.7 g
Carbohydrate99.6 g
of which sugars17.4 g
Protein46.4 g
Salt4.53 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Sieve
•Medium Saucepan
•Kettle
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- Meanwhile, drain the lentils.
- Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
2
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the tikka paste and tomato puree. Stir-fry, 30 secs.
3
- Stir in the lentils, coconut milk, chicken stock and water for the curry (see pantry).
- Bring to the boil and simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the mango chutney, then remove from the heat.
4
- Share the rice between your bowls.
- Top with the beef and lentil curry.
- Enjoy!
