Keema Style Beef, Spinach and Mango Chutney Curry
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Keema Style Beef, Spinach and Mango Chutney Curry

Keema Style Beef, Spinach and Mango Chutney Curry

with Fluffy Rice

We love good Keema Style Beef & Mango Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

100

Baby Spinach

40

Mango Chutney

150

Basmati Rice

50

Red Split Lentils

1

Beef Stock Powder

50

Rogan Josh Curry Paste

1

Onion

30

Tomato Puree

2

Garlic Clove

Not included in your delivery

Water

300

Water for the Rice

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Nutritional information

Energy (kcal)778 kcal
Energy (kJ)3255 kJ
Fat25 g
of which saturates8 g
Carbohydrate98 g
of which sugars21 g
Protein40 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
1

Halve, peel and thinly slice the 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 wooden spoon to break it up as it cooks. TIP: Drain off any excess fat if necessary.

Cook the Rice
2

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Cook the Onion
3

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.

Simmer!
4

Pour in the water (see ingredients for amount), red split lentils and beef stock powder. Season with salt and pepper, bring to the boil, then turn the heat down to medium and 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.

Finish Off
5

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.

Serve!
6

Fluff up the rice with a fork and spoon into bowls. Top with the curry and enjoy!