South Asian-Style Beef and Potatoes
with Spinach and Garlic-Butter Naan
Beef simmered in an aromatic, spicy broth with potatoes, peas and spinach is pure comfort in a bowl. Use the garlic butter naan to sop up every morsel!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Indian Spice Blend
113 g
Baby Spinach
1 unit
Beef Broth Concentrate
2 unit
Naan
(Contains Milk, Soy, Wheat)
50 g
Shallot
56 g
Green Peas
2 tbsp
Tomato Sauce Base
2 unit
Garlic, cloves
230 g
Russet Potato
2 tbsp
Mild Curry Paste
7 g
Cilantro
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400°F. Wash and dry all produce.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut potatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.
Add 1 tbsp butter (dbl for 4 ppl), then shallots and half the garlic to the pan with beef. Cook, stirring often, until shallots soften slightly, 1-2 min. Add potatoes, curry paste and tomato sauce base, then sprinkle Indian Spice Mix over top. Cook, stirring often, until fragrant, 1 min. Stir in broth concentrate and 1 1/4 cups water (dbl for 4 ppl). Season with salt and bring to a boil over high heat.
Add peas, then reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork tender, 8-10 min. (TIP: Add 2-4 tbsp water if mixture gets too dry.) Add spinach. Cook, stirring often, until spinach wilts, 2-3 min. Season with salt and pepper, to taste.
While beef and veggies cook, combine softened butter and remaining garlic in a small bowl. (NOTE: Reference garlic guide.) Arrange naan on an unlined baking sheet. Spread garlic-butter on naan, then sprinkle with a pinch of salt. Warm in the middle of the oven, 4-5 min.
Cut garlic-butter naan into quarters. Divide beef and potatoes between bowls. Sprinkle cilantro over top. Serve garlic-butter naan alongside.
