Name: Beef Kofta Curry
Cook time: 45 min
Total time: 45 min
Ingredients: 2 red onion; 2 garlic cloves; 4 Medium potatoes; 1 tsp ground cumin; 2 tsp ground turmeric; 2 tsp mustard seeds; 300 ml water; 2 Chicken stock cubes; 500 g Beef mince; t tbs Tandoori masala powder; 2 tbs tomato purèe; 1 tin Coconut milk; 1 large bag Baby spinach; 1 Lime

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Beef Kofta Curry

For many people, rice is often the go-to side for a curry. This beef kofta curry is served alongside sag aloo, a nutritious dish of spinach, potato and fragrant spices, which gives rice a serious run for its money. Easy to prep, and even easier to eat, this is a curry you'll be coming back to time and time again.

Course Main

Cook Time 45

Total Time 45

Servings 4 people

Ingredients

2 red onion
2 garlic cloves
4 Medium potatoes
1 tsp ground cumin
2 tsp ground turmeric
2 tsp mustard seeds
300 ml water
2 Chicken stock cubes
500 g Beef mince
t tbs Tandoori masala powder
2 tbs tomato purèe
1 tin Coconut milk
1 large bag Baby spinach
1 Lime

Instructions

PREP TIME!
Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Chop the potato (no need to peel) into 2cm chunks. Put a plash of oil in a large saucepan on medium heat. Add the onion and cook, stirring frequently until soft, 5 mins. Add the garlic and cook for 1 minute more. Take out half of this onion mixture and set aside in a small bowl.
START THE SAG ALOO
Add the ground cumin, turmeric and mustard seeds to the pan and stir continuously for 30 seconds. Add the potato, water and half the stock powder. Bring to the boil, stirring to dissolve the stock powder. Cover with a lid, turn the heat to low and simmer until the potato is just cooked, 15-20 mins.
MAKE THE KOFTAS
Meanwhile, put the beef mince in a mixing bowl with a pinch of salt and pepper. Mix together. Shape the mixture into four balls per person. Heat a splash of oil in a frying pan on medium-high heat and fry the koftas until browned, turning occasionally, 12-14 mins.
COOK THE CURRY
Take the koftas out of the pan and set aside. Add the reserved onion mixture to the same pan (no need to wash) along with the tandoori masala mix and tomato puree. Stir together and cook on medium-low heat for 30 seconds before adding the coconut milk. Stir in the remaining stock powder and a pinch of sugar (if you have some) and simmer for 5 mins. Return the koftas to the pan for another 3-4 mins. You want the sauce to reduce slightly.
FINISH THE SAG ALOO
Once the potato is cooked, remove the lid and allow to bubble away for a few minutes more, until the liquid has almost gone, stirring frequently to ensure it doesn't burn. Add the baby spinach, take the pan off the heat, put the lid back on and leave to the side for 5 mins. The spinach will wilt in the heat. This is your sag aloo!
SERVE!
When the kofta curry has reduced slightly, squeeze in a little lime juice and stir thorough. Stir the spinach into the sag aloo until it has all wilted. Serve the beef kofta curry and the sag aloo on the side.