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!
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
Red Onion
2
Garlic Clove
240
British Beef Mince
150
Basmati Rice
30
Tomato Puree
50
Rogan Josh Curry Paste
50
Red Split Lentils
10
Beef Stock Paste
100
Baby Spinach
40
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 red onion. Peel and grate 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, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
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 min. IMPORTANT: The mince is cooked when 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 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).
While the rice cooks, add the water for the sauce (see ingredients for amount), red split lentils and beef stock paste to the beef mince. 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 mins to ensure the lentils are not sticking to the bottom of the pan.
Once the lentils are tender, add the spinach to the curry a handful at a time 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 needed.
Fluff up the rice with a fork and spoon into bowls. Top with the curry. Enjoy!
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