Beef & Veggie Curry
with Garlic Butter Naan
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Longing for a little tenderness? Simmered to softness, ground beef is jacked up with ginger, garlic and a tangy kiss from our Mango Masala blend (not-so-secret secret: powdered mango), with a vibrant coconut curry sauce and conveniently pre-chopped carrots and kale.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Ginger paste
- 120g Chopped kale
- 15ml Minced garlic
- 100g Diced carrots
- 30ml Vegetable demi-glace
- 60ml Coconut curry sauce
- 2 Naan
- 9g Mango Masala spices (coriander, cumin, dried mango powder, turmeric, paprika, ginger, dried fenugreek leaves)
Contains: Milk • Mustard • Wheat
You will need:
Basting brush
Large pan
Microwave
Oil
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
17 g
Sodium
1240 mg
Total Carb
70 g
Sugars
7 g
Protein
38 g
Fibre
6 g
Preparation
Cook the beef & kale
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef* and carrots. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the kale, ginger, ½ the spices and ½ the garlic.
- Cook, stirring often, 2 to 3 min., until wilted; season with S&P.
Mise en place
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted.
Make the curry
- To the pan, add the coconut curry sauce, demi-glace, ½ the garlic butter, ½ cup water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 2 to 3 min., until thickened.
Make the garlic butter naan & serve
- Meanwhile, place the naan on a sheet pan and brush with the remaining garlic butter.
- Toast in the oven, 4 to 5 min., until warmed through.
- Transfer to a cutting board and cut into wedges.
- Divide the curry between your plates.
- Serve the garlic butter naan on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
