Minced Beef and Pea Keema Curry
with Cashews and Garlicky Naan
Looking for a quick and tasty midweek dinner option? Try cooking up our Minced Beef and Pea Keema Curry in just 20 minutes for a delicious and speedy meal.
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
240
British Beef Mince
10
Beef Stock Paste
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
2
North Indian Style Spice Mix
1
Onion
1
Tomato Passata
2
Garlic Clove
2
Plain Naans
(Contains Milk, Cereals containing gluten)
120
Peas
Not included in your delivery
150
Water for the Sauce
2
Oil for the Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and finely chop the onion.
c) Heat a frying pan on medium-high heat.
d) Once the pan is hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Once the mince has browned, add the onion to the pan and cook until softened, 4-5 mins. Stir occasionally.
b) While it cooks, peel and grate the garlic (or use a garlic press).
a) Once the onion has softened, lower the heat to medium, add the North Indian spice mix and half the garlic. Stir-fry until fragrant, 1 min.
b) Stir in the passata, beef stock paste and water for the sauce (see ingredients for amount).
c) Bring to the boil, then reduce the heat if necessary and simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) In the meantime, heat another small frying pan on medium heat (no oil).
b) Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer to a bowl and set aside.
a) In a small bowl, mix together the remaining garlic and the olive oil for the bread (see ingredients for amount).
b) Pop the naans onto a baking tray, drizzle over the garlic oil and put the tray onto the top shelf of your oven to warm through, 3-4 mins.
c) Once the curry has thickened, stir in the peas. Simmer for 1-2 mins, then remove from the heat.
d) Taste and add more salt and pepper if needed.
a) When everything is ready, share the minced beef and pea keema curry between your bowls.
b) Scatter over the cashews.
c) Cut the garlicky naans in half and serve them alongside for scooping.
Enjoy!
