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Beef Kofta Curry, Fluffy Rice, Beans and Peas

     
Beef Kofta Curry - perfect dinner for cold winter's day!

SERVES 4 | 706 CALORIES

INGREDIENTS:
Curry
1 x 250g pack of ready-to-eat Puy lentils
1 heaped tsp garam masala
400g lean beef mince olive oil
3 ripe tomatoes
1 thumb-sized piece of ginger
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
1 tsp turmeric
1 tsp runny honey
2 heaped tsp Patak's rogan josh curry paste
½ x 400g tin of light coconut milk
4 tbsp fat-free natural yoghurt, to serve
1 lemon

Rice
1 mug (300g) of 10-minute wholegrain or basmati rice
5 cardamom pods
200g green or yellow beans
200g frozen peas
2 uncooked poppadoms

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

For more recipes go to jamieoliver.com or pick up Jamie's cookbook from all good book stores around the country.

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