Potato Topped Beef Curry
with fresh chilli and creme fraiche
Our twist on this delicious curry dish features spiced beef and lentils topped with crispy roasted potatoes and a generous dollop of cooling creme fraiche.
Allergens:
Milk
•Mustard
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Irish Beef Mince
3 unit(s)
Potatoes
1 unit(s)
Chilli
1 pack(s)
Lentils
1 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Curry Powder
(Contains Mustard)
1 sachet(s)
Beef Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)4195 kJ
Energy (kcal)1003 kcal
Fat38 g
of which saturates15.8 g
Carbohydrate107 g
of which sugars36.4 g
Dietary Fiber11.8 g
Protein48.8 g
Cholesterol0 mg
Salt7.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (no need to peel).
- Trim the carrot (unpeeled), quarter lengthways then chop into 1cm chunks.
- Halve the chilli lengthways, deseed then thinly slice widthways.
- Drain and rinse lentils in a sieve.
2
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with curry powder, salt and pepper.
- Toss to coat then spread out in a single layer.
- Roast the potatoes on the top shelf of your oven until golden and crispy, 25-35 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary.
3
- Meanwhile, place a large pan over medium-high heat (without oil).
- Once hot, add the beef mince and season with salt and pepper.
- Fry until browned, 4-5 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
4
- Add the chopped carrot to the pan and fry until softened, 3-4 mins.
- Add korma paste and chilli (use less if you don't like spice).
- Stir together and cook until fragrant, 1 min.
5
- Add passata, lentils, stock powder, 200ml water and ½ tsp sugar (double both for 4p) to the pan.
- Stir together and bring to the boil.
- Lower the heat and simmer until the curry has reduced, 15-20 mins.
- Once the curry is cooked, season to taste with salt and pepper.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- Divide the beef curry between bowls.
- Scatter the curried roast potatoes on top.
- Spoon over a dollop of cooling creme fraiche.
- Garnish to taste with any remaining chilli.
