Beef Meatball Korma
with Bell Pepper, Spinach and Rice
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
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 sachet(s)
Curry Powder Mix
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
50 grams
Korma Curry Paste
(Contains Mustard)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Sauce
125 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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, halve the bell pepper and discard the core and seeds. Slice into thin strips.
In a large bowl, combine the remaining garlic, curry powder, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), 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 meatballs onto one side of a large baking tray. Add the sliced pepper to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, bake on the top shelf until the meatballs are browned on the outside and cooked through and the pepper has softened, 14-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.
Stir in the korma style paste. Fry for 1 min.
Add the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the frying pan. Stir to combine. Bring to the boil.
Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 2-3 mins.
Add the spinach to the frying pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the curry has cooked, remove from the heat and stir through the cooked meatballs and pepper.
Divide the rice between bowls.
Top with the meatballs and curry.
Enjoy!
