Recipe: Jamie Oliver's Beef Kofta Curry, Fluffy Rice and Beans - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

Beef curry

Recipe: Beef kofta curry, fluffy rice and beans

Jamie Oliver's curry in a hurry

A curry in 15 minutes that doesn’t involve picking up the phone to your local takeaway? There are many reasons Jamie Oliver’s books spend months at the top of the best-seller lists, and recipes like this, for no-fuss comfort food, are just one of them.

Kcal:

706

Saturated fat:

7.6g

Preparation time:

5 minutes

Cooking time:

15 minutes

Ingredients (Serves four):

For the curry

  • 250g ready-to-eat puy lentils
  • 1 heaped tsp garam masala
  • 400g lean beef mince
  • 1 tbsp 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
  • Half a 400g tin of light coconut milk
  • 4 tbsp fat-free natural yoghurt, to serve
  • 1 lemon

For the 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

Method

Step 1: Put the lentils into a bowl with salt, pepper, the garam masala and mince, then mix and scrunch together with clean hands.

Step 2: Divide the mixture in half, then with wet hands squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tbsp of oil, turning when golden.

Step 3: 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.

Step 4: 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 thoroughly combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste.

Step 5: Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes.

Step 6: 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.

From Jamie’s 15-Minute Meals by Jamie Oliver (£26, Michael Joseph)

Tags:

Share on

or email.

  • Facebook
  • Digg
  • Delicious
Stylist magazine (@stylistmagazine) on Twitter

Our Most…

Rejection letters sent to famous people

Rejection letters sent to famous people

"I love my rejection slips," wrote…

More
Lucy Mangan:

Lucy Mangan: "Feminism is on the cusp of a revolution"

"It began with a bad week for Laura Bates.…

More
The top 10 chocolate recipes for leftover Easter eggs

The top 10 chocolate recipes for leftover Easter eggs

As Easter approaches this weekend, it's time for…

More

London's coolest rooftop drinking spots

One of London's biggest buzzwords as soon as the…

More

Win cookery lessons and a six month supply of Galvanina

To celebrate the launch of Galvanina, the new…

More

Win an Xperia Z1 handset and tickets to see Florrie

As part of Xperia Access, your exclusive window…

More

Win £500 worth of designer sunglasses from Pret a Voir

It's been a semi-sunny Spring so far (we like to…

More

Win a Tallulah & Hope silk kaftan and scarf worth over £500

Wearing a luxuriously floaty kaftan or kimono…

More
Stylist magazine on Facebook

Your Vote Counts

What's your favourite thing to do in the sunshine?

What's your favourite thing to do in the sunshine?