Bison Kofta Curry with Tindoras & Mini Peppers
Ginger-Infused Basmati Rice & Cilantro Butter Naan
Cooking time
40 minutes
Servings
2/4
Calories
1230 /serving
Paint the table with warm colours to celebrate a winter evening in style. Taking the spotlight over ginger-infused basmati rice is a bright veggie to discover: tindoras, an Indian favourite for its crisp qualities, are sautéed along with mini peppers. The kofta take shape with Canadian-raised lean ground bison meat, airy flecks of panko, yogurt and lots of tikka-style spices. Once browned, they’ll be coated in a vibrant and creamy tomato curry sauce. Sinking your teeth into oven-toasted rounds of naan, spread with butter and cilantro, is a naan issue!
We will send you:
- 250g Canadian-raised lean ground bison
- 20g Ginger
- 200g Mini sweet peppers
- 1 Bunch of cilantro
- 100g Tindoras
- 400ml Cherry tomatoes (canned)
- 30g Panko
- 160g Basmati rice
- 100g Greek yogurt
- 2 Naan
- 9g Time for Tikka spices (sea salt, garlic purée, ginger purée, paprika, coriander, cumin, turmeric, black peppercorns, cinnamon, star anise, fennel)
Contains: Milk, Wheat
You will need:
Medium pot
2 Large pans
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
19 g
Sodium
1790 mg
Total Carb
153 g
Sugars
15 g
Protein
50 g
Fibre
14 g
Preparation
Cook the rice
Preheat the oven to 450°F. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Halve the tindoras lengthwise. Halve and seed the sweet peppers lengthwise. Roughly chop the cilantro leaves and stems. In a large bowl, combine the panko, ½ the yogurt and 1 tbsp water (double for 4 portions). Add the bison, ½ the spices and S&P; combine well.
Sauté the tindoras & sweet peppers
In a large pan, heat a drizzle of oil on medium-high. Add the tindoras and sauté, 3 to 4 min., until beginning to brown. Add 4 tbsp water (double for 4 portions) and sauté, partially covered, 8 to 10 min., until the water has evaporated and the tindoras are partially cooked. Add the sweet peppers and sauté, 5 to 6 min., until the vegetables are tender; season with S&P.
Prepare & cook the kofta
Meanwhile, form the bison mixture into 8 meatballs (double for 4 portions) about the size of a golf ball. In a second large pan, heat a drizzle of oil on medium-high. Add the kofta* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the curry
In the same pan, heat a drizzle of oil on medium-high. Add the remaining ginger and spices. Sauté, 1 to 2 min., until fragrant. Add the tomatoes and ¼ cup water (double for 4 portions). Cook, stirring and crushing the tomatoes, 10 to 12 min., until the sauce has reduced. Add the kofta and cook, stirring occasionally, 1 to 2 min., until warmed through and coated. Add ½ the cilantro and the remaining yogurt; stir well.
Toast the naan & serve
Toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Spread with the softened butter. Sprinkle with ½ the remaining cilantro and S&P. Cut into wedges. Divide the rice between your plates. Top with the tindoras, sweet peppers and curry. Garnish with the remaining cilantro. Serve the naan on the side. Bon appétit!
