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
1
Chilli Flakes
Not included in your delivery
300
Water for the Rice
400
Water for the Sauce
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.
Once the oil is hot, add the beef mince and fry 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, stirring occasionally, until softened, 4-5 mins.
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 water for the rice (see pantry 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. 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).
While the rice cooks, add the water for the sauce (see pantry 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 and cover with a lid or foil.
Simmer until the lentils are tender, 20-25 mins. Stir regularly 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, adding 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 share between your bowls.
Spoon over the curry and finish with a sprinkle of the chilli flakes (use less if you'd prefer things milder).
Enjoy!
