SW recipe: Bengali kofta curry with turmeric rice

WORTH THE EFFORT

SERVES 4 (curry only)

READY IN ABOUT 1 HOUR 15 MINUTES

Ingredients:

For the turmeric rice:

Frylight

2 tsp cumin seeds

2 cloves,

1 cinnamon stick and 1 dried red chilli

1/2 tsp ground turmeric

300g dried basmati rice

300g baby spinach, roughly chopped

700ml vegetable stock

Salt and freshly ground black pepper

For the kofta curry:

700g extra-lean minced beef

1 tbsp finely grated fresh root ginger

2 garlic cloves, finely chopped

2 tsp fennel seeds, crushed

1 tsp each of ground cinnamon and medium chilli powder

500g passata

2 tsp black mustard seeds

4 plum tomatoes, roughly chopped

1 tbsp medium curry powder

1 tsp sweetener

150g fat-free natural yogurt

A small handful of fresh mint leaves, roughly chopped, to garnish

Method:

1 To make the rice, place a pan sprayed with Frylight over a medium heat. Add the spices, rice and spinach and stir-fry for 1-2 minutes. Add the stock and bring to the boil. Season with a little salt, cover tightly, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave to stand for 15-20 minutes.

2 Meanwhile, put the beef, ginger, garlic, fennel seeds, cinnamon and chilli powder in a bowl and season. Using your hands, mix until well combined, then divide into 28 portions and shape each into a small ball. Cover and chill in the fridge until needed.

3 Put the passata, mustard seeds, tomatoes, curry powder and sweetener in a pan. Bring to the boil then reduce the heat to medium-low. Season well and cook for 12-15 minutes, stirring occasionally

4 Add the meatballs to the pan, cover and cook gently for 15-20 minutes, turning them occasionally, until cooked through.

5 Divide the rice and kofta curry between 4 bowls. Drizzle the yogurt over the curry, garnish with mint leaves and serve.
Syns per serving: Extra Easy FREE

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