Solo: Kima Beef Curry & Rice

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Solo: Kima Beef Curry & Rice

Super tasty mild curry - lean beef steak mince, diced tomatoes, potatoes and green beans flavoured with leaf masala, cinnamon, ginger and turmeric. Served on a bed of basmati rice.

Ingredients to serve 1

  • 125g x lean steak mince
  • 1 tbsp x butter (from your pantry)
  • 1/4 x onion - peel and chop finely
  • 1/2 clove x garlic - crush, peel and chop finely
  • 1/4 tbsp x curry powder
  • 1/4 tsp x freshly ground salt (from your pantry)
  • 1/8 tsp x black pepper (from your pantry)
  • 1/8 tsp x cinnamon
  • 1/8 tsp x ground ginger
  • 1/8 tsp x turmeric
  • 1/4 tin x whole, peeled tomatoes
  • 1/2 x potato - peel and dice (1 cm wide)
  • 50g x green beans - chop off ends and slice (4cm long)
  • 1/4 cup x basmati rice


Step 1

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.

Step 2

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.

Step 3

To serve, divide the rice amongst the plates and top with the Kima Beef Curry mixture.