Serves
2
Beef Kofta Curry with Rice and Veg
A lovely warming and creamy curry with chunky pieces of beef kofta with a great thick sauce.
Ingredients
- 25g cooked puy lentils
- 2 tsp garam masala
- 200g lean minced beef
- 1/2 tsp olive oil
- 80g brown basmati rice
- 4 cardamom pods
- 100g green beans
- 120g frozen peas
- 2 medium tomatoes
- 5cm piece of ginger, peeled
- 1.5 tsp turmeric
- 4 spring onions, trimmed
- 1 red chilli, de-seeded
- Bunch fresh coriander
- 2 tsp Rogan Josh curry paste
- 100ml coconut milk (can)
- 1 lemon
Directions
- In a bowl, place the lentils, garam masala, and minced beef. Season with salt and pepper and using your hands mash it all together.
- Mold the mixture into fat fingers to make the koftas. Place in a deep frying pan with the oil and cook until each side is golden.
- Put the rice in a pan with triple the amount of water (240ml) and the cardamom pods. Bring to the boil and then reduce to a simmer. Keep an eye on the pan, if it looks like it’s going dry, add a little water so the rice doesn’t stick to the bottom.
- Pop the beans and peas in another pan and cover with boiling water and boil for 8 minutes or until the beans are cooked.
- In a food processor, add in the tomato, ginger, turmeric, spring onions, chilli, coriander (save some leaves to decorate), curry paste and coconut milk. Blend until smooth and then add to the kofta pan. Season to taste.
- Cook until koftas are cooked through. Serve the koftas with the rice and veg mix with lemon wedges on the side.
- Kcal: 602
- Protein: 31g
- Fats: 28g
- Carbs: 50g
- Fibre: 9g
