Beef Kofta Curry
with Sag Aloo
For many people, rice is often the go-to side for a curry. We’ve decided to serve our aromatic beef kofta curry alongside sag aloo, a nutritious dish of spinach, potato and fragrant spices, which gives rice a serious run for its money. Easy to prep, and even easier to eat, this is a curry you’ll be coming back to time and time again.
The quantities provided above are averages only.
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.
Ingredients
240
British Beef Mince
200
Coconut Milk
½
Mustard Seeds
1
Chicken Stock Powder
1
Tandoori Masala Spice
30
Tomato Puree
1
Garlic Clove
1.5
Ground Turmeric
½
Lime
125
Baby Spinach
1
Red Onion
1
Ground Cumin
450
Potatoes
½
Coriander
Not included in your delivery
150
Water
Nutritional information
Utensils
Instructions
Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Chop the potato (no need to peel) into 2cm chunks. Roughly chop the coriander (stalks and all). Put a splash of oil in a large saucepan on medium heat. Add the onion and cook, stirring frequently until soft, 5 mins. Add the garlic and cook for 1 minute more. Take out half of this onion mixture and set aside in a bowl.
Add the ground cumin, turmeric and mustard seeds to the remaining onion in the pan and stir continuously for 1 minute. Add the potato and water (amount specified in the ingredient list) and half the chicken stock pot. Stir to dissolve the stock pot. Cover with a lid, turn the heat to low and simmer until the potato is just cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Meanwhile, put the beef mince in a mixing bowl with a pinch of salt and pepper and half the coriander. Mix together. Shape the mixture into four balls per person. iIMPORTANT: Remember to wash your hands after handling raw meat! Heat a splash of oil in a frying pan on medium-high heat and fry the koftas until browned, turning occasionally, 12-14 mins. IMPORTANT: The koftas are cooked when they are no longer pink in the middle.
Take the koftas out of the pan and set aside. Add the reserved onion mixture to the same pan (no need to wash it) along with the tandoori paste. Stir together and cook on medium-low heat for 1 minute before adding the coconut milk. Mix in the remaining chicken stock pot and simmer for 5 mins. Add the koftas back in and gently simmer again to reduce the sauce slightly, another 3-4 mins. You want the sauce to reduce slightly.
When the potato is cooked, take the lid off and allow the mixture to bubble away for a few minutes more, until the liquid has almost gone, stirring frequently to make sure it doesn't burn. Add the baby spinach, then take the pan off the heat, put the lid on and leave to the side for 5 mins. Stir through the spinach. This is your sag aloo!
When the kofta curry has reduced slightly, squeeze in a little lime juice and stir through. Stir the spinach into the sag aloo until it has all wilted. Serve the beef kofta curry sprinkled with the remaining coriander and the sag aloo on the side. Enjoy!
