Beef Kofta Curry Recipe

This Beef kofta curry is a fragrant and quick recipe, which is made with beef mince and Puy lentils. It’s the perfect 30-minute meal, ready in about 35 minutes.

Beef Kofta Curry Ingredients

CURRY

• 1 x 250g pack of ready-to-eat Puy lentils
• 1 heaped teaspoon garam masala
• 400g quality lean beef mince
• olive oil
• 3 ripe tomatoes
• 5cm piece of ginger
• 2 spring onions
• 1 fresh red chilli
• 1 bunch of fresh coriander (15g)
• 1 teaspoon ground turmeric
• 1 teaspoon runny honey
• 2 heaped teaspoon Patak’s rogan josh curry paste
• ½ x 400g tin of light coconut milk
• 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

TO SERVE

• 4 tablespoons fat-free natural yoghurt

How To Make Beef Kofta Curry

1. Make the koftas: In a large bowl, combine the Puy lentils, garam masala, and minced beef with a pinch of sea salt and black pepper. Scrunch and mix together with clean hands. Divide the mixture into 12 equal portions and, with wet hands, mould each into a fat finger shape.
2. Cook the koftas and rice: Place the koftas in a large, hot frying pan with 1 tablespoon of oil, turning them until golden on all sides. At the same time, put 1 mug of rice, 2 mugs of boiling water, and the cardamom pods into a medium lidded casserole pan. Halve and add the beans, then cover and cook.
3. Make the curry sauce: In a liquidizer, combine the tomatoes, peeled ginger, spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste, and coconut milk. Blitz until combined.
4. Simmer the curry: Pour the sauce into the pan with the golden koftas. Bring to a boil, then reduce to a simmer and cook until the sauce has thickened and the koftas are cooked through. Season to taste.
5. Finish the rice and poppadoms: Take the lid off the rice, stir in the frozen peas, and cook for a few more minutes. To cook the poppadoms, crack them up and microwave them for a minute or two until they puff up.
6. Serve: Finely slice the remaining chilli and the coriander leaves. Serve the curry scattered with the chilli and coriander, a dollop of yoghurt, and with lemon wedges on the side. Serve the rice and poppadoms alongside.

Recipe Tips

• How to prevent the koftas from falling apart? The key is to scrunch the mixture together well to bind it and to use wet hands when shaping them, which helps to create a smooth, firm surface.
• Can I bake the koftas instead of frying? Yes. For a lighter version, you can bake the koftas on a baking sheet at 200°C/400°F for 15-20 minutes until golden and cooked through, then add them to the simmering sauce.
• Can I use a different type of lentil? Puy lentils are great because they hold their shape. You could substitute them with cooked brown or green lentils, but avoid red lentils as they will be too mushy.
• How to control the spice level? The heat comes from the fresh red chilli. For a milder curry, make sure you remove all the seeds and white membranes before adding it to the blender.

What To Serve With Beef Kofta Curry

This is a complete meal with the rice and poppadoms, but it’s also delicious with:

• Warm naan bread
• A simple cucumber and mint raita
• A side of mango chutney

How To Store Beef Kofta Curry

• Refrigerate: Store the leftover curry and rice in separate airtight containers in the refrigerator for up to 3 days. The flavor of the curry is often even better the next day.
• Freeze: The curry freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Kofta Curry Nutrition Facts

• Serving Size: 1 serving
• Calories: 680 kcal
• Fat: 25g
• Carbohydrates: 75g
• Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef Stroganoff Recipe
• Sizzling Beef with Spring Onions & Black Bean Sauce Recipe
• Beef Carpaccio Recipe