An aromatic creamy curry with juicy meatballs and spice-infused potatoes. It’s mild enough for the kids to enjoy too!
- ▢1 tsp vegetable oil
- ▢2 red onions – ,chopped
- ▢2 cloves garlic – peeled and minced
- ▢1 tsp cumin
- ▢1 tsp turmeric
- ▢1 tsp mustard seeds
- ▢2 white-skinned potatoes – chopped into 2cm cubes (no need to peel)
- ▢1 ¼ cups 300ml chicken stock (made with one chicken stock pot)
- ▢4 packed cups 150g baby spinach
Beef Kofta Curry
- ▢1.1 pounds 500g beef mince (ground beef)
- ▢good pinch of salt and pepper
- ▢1 bunch coriander (cilantro) – ,finely chopped
- ▢1 tsp vegetable oil
- ▢3 tsp tandoori paste
- ▢14 oz (400ml) tin coconut milk
- ▢1 chicken stock pot
- Heat the oil in a pan and add the onions. Cook over a medium heat for 5 minutes until starting to soften.
- Add in the garlic and cook for a further minute, then spoon half of the onion mixture out of the pan into a bowl.
- Add the cumin, turmeric and mustard seeds to the remaining onions in the pan and give the mixture a stir for a minute.
- Add in the potatoes and stock. Stir, bring to the boil. then cover and turn down the heat. Simmer for 15-20 minutes until the potatoes are tender.
- Meanwhile, start making the meatballs. Place the beef mince in a bowl with the salt, pepper and half the coriander (cilantro). Mix together and form into 16 balls (4 for each person).
- Heat the oil in a frying pan (skillet) and add the meatballs. Cook over a medium-high heat, turning often until browned all over (around 10-12 minutes).
- Transfer the meatballs to a bowl and place the reserved cooked onions from earlier into the same pan.
- Add the tandoori paste and cook for a minute on a low heat. Add the coconut milk and stock pot and stir together. Simmer for 5 minutes.
- Add the meatballs back in to the pan and simmer for a further 3-4 minutes.
- By now the potatoes should be cooked. Take the lid off and simmer for a few minutes more until the liquid is almost gone. Stir often to ensure it doesn’t burn.
- Add the spinach to the potatoes. Turn off the heat and place a lid on the pan for 3-4 minutes until the spinach has wilted.
- Serve the beef kofta curry and saag aloo together with the remaining coriander (cilantro) sprinkled on top.