Recipe for a super tasty mild Kima Beef Curry with rice, potatoes and green beans
500g lean steak mince
4 tbsp butter (from your pantry)
1 onion – peel and chop finely
2 cloves garlic – crush, peel and chop finely
1 tbsp curry powder
1 tsp freshly ground salt (from your pantry)
1/2 tsp freshly ground black pepper (from your pantry)
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1 tin whole, peeled tomatoes
2 potatoes – peel and dice (1 cm wide)
200g green beans – chop off ends and slice (4cm long)
1 cup basmati rice
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Kima Beef Curry: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté for about 4 minutes until the onion is translucent. Turn up the heat a little and add the steak mince and break up with a spoon. Cook until nice and brown – about 5 minutes – stirring occasionally. Turn the heat down the medium and stir in the curry powder, salt, pepper, cinnamon, ground ginger and turmeric. Add the tinned tomatoes (including the liquid), the diced potatoes and the sliced green beans. Once the mixture is bubbling, put a lid on the saucepan, turn the heat down to medium-low, and all to simmer for about 10 to 12 minutes.
To serve, divide the rice amongst the plates and top with the Kima Beef Curry mixture.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.