Keema Style Beef
with Spinach, Mango Chutney and Fluffy Rice
This Keema Style Beef is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
1
Onion
2
Garlic Clove
240
British Beef Mince
150
Basmati Rice
1
Tomato Puree
1
Rogan Josh Curry Paste
50
Red Split Lentils
10
Beef Stock Paste
100
Baby Spinach
1
Mango Chutney
Not included in your delivery
350
Water for the Sauce
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Peel andgrate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat if needed. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when it is no longer pink in the middle.
Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
Once the beef is browned, add the onion to the pan. Stir together and cook until softened, 4-5 mins, stirring occasionally. Add the garlic, tomato puree and rogan josh curry paste, stir together and cook for 1 minute.
Pour in the water for the sauce (see ingredients for amount), red split lentils and beef stock paste. Season with salt and pepper, bring to the boil, then turn the heat down to medium. Simmer until the lentils are tender, 20-25 mins. Stir every few minutes to ensure the lentils are not sticking to the bottom of the pan.
Once the lentils are tender, add the spinach to the curry in handfuls and cook until wilted and piping hot, 2-3 mins. Stir in the mango chutney. TIP: Add a splash of water if it's a little dry. Taste and add salt and pepper if you feel it needs it.
Fluff up the rice with a fork and spoon into bowls. Top with the curry and enjoy!
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