When it comes to selecting carbs to accompany a curry, most people naturally pick out rice and a naan. Which is fine, but greatly underestimates the potential of potato as a curry carb.

Once your try this this beef kofta curry with sag aloo (spinach and potato, essentially) recipe from HelloFresh, you’ll think twice before serving up plain old rice and naan again. It’s potato for the win!

Ingredients (Two Servings)

  • 1 red onion, chopped
  • 1 garlic clove, grated
  • 2 large potatoes, chopped
  • ½ bunch chopped coriander
  • ½tsp ground cumin
  • ½tsp turmeric
  • ½tsp mustard seeds
  • 150ml water
  • 1 chicken stock cube/pot
  • 250g beef mince
  • 1½tsp Tandoori paste
  • 200ml coconut milk
  • 1 small bag of baby spinach
  • ½ lime

Method (45 minutes)

  1. Chop the red onion into roughly 2cm pieces. Peel and grate the garlic. Chop the potatoes (no need to peel) into 2cm cubes. Roughly chop the coriander (stalks and all).
  2. Put a splash of oil in a large saucepan on medium heat. Add the onion and cook for five minutes until soft. Add the garlic, stir and cook for one more minute. Then take out half of this mixture and set aside in a bowl or on a plate.
  3. Add the cumin, turmeric and mustard seeds to the remaining onion in the pan and cook, stirring continuously, for one minute. Add the potato and water and half the chicken stock cube or pot. Stir to dissolve the stock. Cover with a lid, turn the heat to low and simmer until the potato is just cooked (when you can easily stick a knife in it) – it should take 15-20 minutes.
  4. Meanwhile, put the beef mince in a mixing bowl with a pinch of salt, a good grind of black pepper and half the coriander. Mix it all together. Shape the beef mixture into four small balls per person. Heat a splash of oil in a frying pan and fry the balls for ten to 12 minutes, stirring occasionally, until they are browned all over and cooked through.
  5. Take the koftas out of the pan and set aside. Add the saved onion mixture to the same pan (no need to wash it) along with the tandoori paste. Stir together and cook on a medium-low heat for one minute before adding the coconut milk. Mix in the remaining chicken stock cube or pot and simmer for five minutes. Add the koftas and gently simmer for another three to four minutes to reduce the sauce slightly.
  6. When the potato is cooked, take the lid off and allow the mixture to bubble away
    for a few more minutes until the liquid has almost gone, stirring frequently to make sure it doesn’t burn. Add the baby spinach, then take the pan off the heat, put the lid on and leave to the side for five minutes. Stir the spinach in. That’s your sag aloo done.
  7. When the kofta curry has reduced slightly, squeeze over a little lime juice and stir it in. Serve the beef kofta curry sprinkled with the remaining coriander and the sag aloo on the side.

Nutrition (Per Serving)

Energy 683 calories
Fat 34g
-of which saturated fat 23g
Carbohydrate 60g
-of which sugars 12g
Protein 37g
Salt 4g

Meal kit company HelloFresh now offers gluten-free recipes. Order at hellofresh.co.uk