Pasanda Style Beef, Ginger and Lentil Curry
with Coconut Milk, Spinach, Sweet Potato and Naan Bread
Inspired by pasanda curries, this Pasanda Style Beef, Ginger and Lentil Curry is ready in just 25 minutes. Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got beef and lentils, perfect for soaking up the delicious flavour of the sauce.
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
1 unit(s)
Sweet Potato
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May contain Cereals containing gluten)
1 sachet(s)
Pasanda Style Seasoning
15 grams
Ginger Puree
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
Not included in your delivery
75 milliliter(s)
Water for the Curry
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 2cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Drain and rinse the lentils in a sieve.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir in the garlic, pasanda style seasoning (add less if you'd prefer things milder) and ginger puree. Cook until fragrant, 1 min.
a) Pour the coconut milk and water for the curry (see pantry for amount) into the pan, then stir in the chicken stock paste and lentils.
b) Bring to the boil, then simmer until the curry has reduced slightly, 3-4 mins.
a) Meanwhile, cut the naans in half widthways, then put in your toaster until golden.
b) If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
c) Once toasted, spread over the butter (see pantry for amount).
d) Once the curry has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) When ready, taste the curry and season with salt and pepper if needed.
b) Add a splash of water if it's a little too thick.
c) Stir the cooked sweet potato into the curry.
d) Share the pork curry between your bowls. Serve the naan alongside for scooping.
Enjoy!
