Speedy Beef and Sweet Potato Tikka Curry
with Basmati Rice
On the table in less than 25 minutes, this Speedy Beef and Sweet Potato Tikka Curry. Warming tikka masala paste and sweet mango chutney add flavour to the tasty sauce, with sweet potato and beef making a hearty dinner.
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
200 grams
Diced Sweet Potato
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
240 grams
British Beef Mince
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Pop the diced sweet potato 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.
c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the beef mince and fry until browned, 5-6 mins.
d) 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. It's cooked when no longer pink in the middle.
a) Add the tikka masala paste, tomato puree and garlic. Cook until fragrant, 1-2 mins.
b) Stir through the water for the sauce (see pantry for amount) and chicken stock paste. Simmer until slightly thickened, 2-3 mins.
a) Stir the roasted sweet potato and mango chutney through the beef curry.
b) Taste and season with salt and pepper if needed.
a) Share the rice between your bowls.
b) Top with the beef and sweet potato curry.
Enjoy!
