Beef Kofta Korma Style Curry
with Spinach and Flaked Almonds
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
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Curry Powder Mix
240 grams
British Beef Mince
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Curry
½ tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, curry powder, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the beef mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
When the pan is hot, add the korma paste and remaining garlic. Stir-fry until fragrant, 1 min.
Next, stir in the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount).
Bring to the boil then lower the heat and simmer until thickened, 4-5 mins.
Once the sauce has thickened, stir in the honey then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed then remove from the heat.
Once the koftas are cooked, pop the sauce back on the heat. Add the koftas and stir so they are nicely coated.
Cook for a further minute.
Share the rice out between your seving bowls.
Spoon over the kofta curry and finish with a sprinkling of flaked almonds.
Enjoy!
