Keema Loaded Jacky-P
with Baby Leaf Salad and Yoghurt
This delicious Keema Loaded Jacky-P has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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)
Baking Potato
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 sachet(s)
Curry Powder Mix
30 grams
Tomato Puree
10 grams
Beef Stock Paste
120 grams
Peas
20 grams
Baby Leaf Mix
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
½ tbsp
Honey
125 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a large baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a medium bowl, combine a drizzle of olive oil, salt and pepper. Set the dressing aside for now.
When the potatoes have 15 mins remaining, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir the garlic, curry powder mix and tomato puree into the beef. Fry until fragrant, 1 min.
Mix in the beef stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Stir in the peas and a knob of butter (if you have any). Cook until the peas are piping hot, 1 min.
Season with salt and pepper. Add a splash of water if it's a little too thick.
Toss the baby leaves through the dressing.
Share the jacket potatoes between your plates and spoon over the keema sauce.
Drizzle over the yoghurt to finish.
Serve the salad alongside.
Enjoy!
