Beef Keema with Peas, Spinach & Rice
We've used beef mince, spinach, peas and a korma paste to make this easy Indian-style curry. The peas add a lovely pop of sweetness and colour. Serve with rice or naan bread for a healthy weeknight dinner. We think this goes well with a crisp, cold cider.
Number of servings
Ingredients
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1 Brown Onion
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2 Garlic Clove
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3 Tbsp Korma Curry Paste
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3⁄4 Cup Basmati Rice
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300g Beef Mince
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400g Pack Diced Tomatoes
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100g Peas
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75g Pack Baby Spinach
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50g Greek Yoghurt
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1 Small Bunch Coriander
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Rice Cooker (Optional)
Pots
1 Prepare Ingredients
Finely dice 3⁄4 of the onion (you will have leftover) and mince garlic.
2 Cook Rice
In a pot, bring 11⁄2 cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.
Tip! Taste the rice; if it is still too firm, add a few more Tbsp of water.
3 Cook Aromatics
Meanwhile, heat a little oil in a pot over medium heat. Add onion and garlic, then sauté for 4 minutes. Add korma paste and cook for another 3 minutes.
4 Brown Mince
Add mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add 1⁄2 tin of tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.
5 Add Peas & Spinach
Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.
6 You Plate It
Divide rice between serving plates/bowls. Top with curry and garnish with yoghurt and coriander leaves. Enjoy!
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