Jamie Oliver

Beef kofta curry with fluffy rice, beans & peas

Quick, easy and fragrant curry

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Beef kofta curry with fluffy rice, beans & peas

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    706
    35%
  • Fat
    21.1g
    30%
  • Saturates
    7.6g
    38%
  • Protein
    41.3g
    92%
  • Carbs
    79.8g
    31%
  • Sugar
    9.1g
    10%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

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Ingredients

  • For the curry
  • 1 x 250 g pack of ready-to-eat Puy lentils
  • 1 heaped teaspoon garam masala
  • 400 g quality lean beef mince olive oil
  • 3 ripe tomatoes
  • 1 thumb-sized piece of ginger
  • 2 spring onions
  • 1 fresh red chilli
  • 1 bunch fresh coriander
  • 1 teaspoon turmeric
  • 1 teaspoon runny honey
  • 2 heaped teaspoons Patak's rogan josh curry paste
  • ½ x 400 g tin of light coconut milk
  • 4 tablespoons fat-free natural yoghurt , to serve
  • 1 lemon
  • For the rice
  • 1 mug (300g) 10-minute wholegrain or basmati rice
  • 5 cardamom pods
  • 200 g green or yellow beans
  • 200 g frozen peas
  • 2 uncooked poppadoms
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Method

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer

START COOKING
Put the lentils into a bowl with salt, pepper, the garam masala and mince, then mix and scrunch together with clean hands • Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers • Put them into the frying pan with 1 tablespoon of oil, turning when golden

Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on • Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined • Pour into the kofta pan, bring to the boil, then simmer and season to taste

Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes • Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up • Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas

Tip

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Nutrition per serving
  • Calories
    706
    35%
  • Fat
    21.1g
    30%
  • Saturates
    7.6g
    38%
  • Protein
    41.3g
    92%
  • Carbs
    79.8g
    31%
  • Sugar
    9.1g
    10%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease


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