Indian Beef Kofta Curry
with Basmati Rice & Mint
Rich, creamy and aromatic – this dish has all the elements of your favourite Indian curry – with a twist! Tender beef koftas add mouth-watering flavour and texture to this hearty bowl. Sitting on a bed of fluffy basmati rice, it comes together fast for a meal that everyone will love!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
3 clove
garlic
1 unit
carrot
½ unit
onion
1 bunch
mint
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
tandoori paste
1 tin
chopped tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 unit
eggs
(Contains Egg; )
¼ tsp
salt
½ cup
water (for the sauce)
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the brown onion (see ingredients list). Roughly chop the mint leaves.
In a large bowl, combine the beef mince, fine breadcrumbs, egg, the salt, 1/2 the garlic and a pinch of pepper. Using damp hands, take a heaped spoonful of mixture and shape into a small kofta. Transfer to a plate and repeat with remaining mixture. You should get around 5 koftas per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the koftas and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until starting to soften, 2 minutes. Add the tandoori paste, carrot and remaining garlic and cook until fragrant, 1-2 minutes. Add the chopped tomatoes, water (for the sauce) and beef stock and cook until softened, 5-6 minutes. Return the koftas to the pan and cook until the sauce has thickened slightly, 1-2 minutes. Remove from the heat and stir through the butter, baby spinach leaves and 1/2 the Greek yoghurt until the spinach has wilted, 1 minute. Season to taste with salt and pepper.
Divide the basmati rice between bowls and spoon over the beef koftas and tandoori curry. Dollop over the remaining Greek yoghurt and garnish with the mint.