North Indian Style Beef Mince and Pea Curry
with Basmati Rice and Cashew Nuts
This North Indian Style Beef Mince and Pea Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
North Indian Style Spice Mix
40
Mango Chutney
1
Echalion Shallot
10
Chicken Stock Paste
30
Tomato Puree
2
Garlic Clove
1
Ginger Puree
120
Peas
150
Basmati Rice
Not included in your delivery
300
Water for the Rice
250
Water for the Sauce
Nutritional information
Utensils
Instructions
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 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).
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium heat (no oil).
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. Transfer to a bowl and set aside.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the beef mince and shallot and cook until the mince has browned and the shallot has softened, 4-5 mins.
Use a spoon to break the mince 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.
Once the mince has browned, add the garlic, ginger puree, tomato puree and North Indian style spice mix to the pan.
Stir-fry until fragrant, 30 secs. Stir in the chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the sauce has thickened and the mince is cooked, stir in the peas and mango chutney and simmer for 1-2 mins more.
Season with salt and pepper, then remove from the heat. Add a splash of water if it's a little dry.
Fluff up the rice with a fork and share between your bowls.
Spoon over the beef and pea curry, then scatter over the cashews for those who'd like them. Enjoy!
