Curried Beef & Chickpea Naan
with Spiced Beef Kofta and Jewelled Couscous Salad
We love good Beef with Chickpea Naan and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 364 KJ:2405 Kcal:570 Fat:15 Sat Fat:5 Carb: 80 Sugar: 26 Protein: 27 Salt: 1
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
360
British Beef Mince
1
North Indian Style Spice Mix
250
Baby Plum Tomatoes
1
Chicken Stock Powder
1
Onion
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Chickpeas
1
Garlic Clove
2
Ground Turmeric
1
Lemon
150
Couscous
4
Garlic and Coriander Naan
1
Carrot
150
Low Fat Natural Yoghurt
(Contains Milk)
125
Baby Spinach
1
Mint
12.5
Desiccated Coconut
80
Raisins
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest the lemon then chop into wedges. Drain and rinse the chickpeas in a sieve. Pop 120g of beef mince, half the mint and 1tsp of curry powder into a mixing bowl. Mix together and set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Fill and boil your kettle. Put the couscous in a large bowl with the lemon zest, remaining mint, one-quarter of a tsp of turmeric and a pinch of salt and pepper. Mix well. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with clingfilm and leave to one side for 10 mins. Heat a drizzle of oil in a frying pan over medium-high heat. Once hot, add the rest of the beef and fry until browned, 4-5 mins.
Lower the heat to medium then add the onion and half the tomatoes. Cook until the onion is soft, 4-5 mins then add the garlic, remaining turmeric and curry powder. Cook for 1 minute, then add the chickpeas, half the raisins, the stock powder and water for the curry (see ingredients for amount). Stir, bring to the boil, lower the heat and simmer until the water has almost completely gone, 10-12 mins. Stir occasionally.
Meanwhile, season the beef mixture in the bowl with salt and pepper, shape into four small balls, then gently flatten to form the koftas. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a splash of oil in another frying pan over high heat. Once hot, add the koftas to the pan and cook until browned, 2 mins on each side. Transfer to a baking tray and roast for a further 5-6 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle!
After a few of mins, add the naans to the tray to warm through for 2-3 mins. Keep a small handful of spinach behind for your lunch and stir the rest into the curry until wilted. Remove from the heat. Once the naans are warm and koftas cooked, remove the tray from the oven. Put the koftas to one side and pop the naans onto plates and serve the curried beef on top. Sprinkle the desiccated coconut over and serve with a lemon wedge and drizzle of yogurt. Enjoy!
Trim and grate the carrot and roughly chop the remaining spinach. Fluff up the couscous with a fork and stir through the carrot, spinach, remaining tomatoes and raisins and the flaked almonds. Squeeze in some lemon juice and drizzle over a glug of olive oil. Season with salt and pepper and mix well. Transfer to your lunch boxes and pop the koftas on top. Cover and refrigerate to eat for lunch tomorrow. Remember to serve with the leftover yogurt!
