Easy to make from scratch beef koftas in a creamy coconut curry sauce served with potato and spinach sag aloo, rather than the usual rice, make the perfect week night dinner, ready and on the table in 45 minutes. Fakeaway at its best! Naturally gluten and dairy free.
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We tried their beef koftas with sag aloo are easy to make, delicious, and a huge improvement in terms of both taste and saving money from having food delivered.
How do you make beef koftas with sag aloo?
First, chop and fry the onion until soft. Add garlic and cook for a minute. Set aside half of this mixture.
Add the spices to the pan; stir while cooking for a minute. Add chopped potato and water, and stir in half the concentrated chicken stock. Cover and leave simmering for 15-20 minutes, until the potato is cooked.
While the potatoes are cooking, season the mince and add chopped coriander. Mix together will and form into balls about 2cm across. Fry in a hot frying pan, turning frequently.
Take the koftas out of the frying pan and replace with the fried onion previously reserved. Add the tandoori paste and cook briefly, before adding coconut milk and chicken stock pot. Simmer for 5 minutes, then add back the koftas, and cook for a further 3-4 minutes.
Reduce the sauce in the sag aloo. Add spinach and remove the pan from the heat and cover with a lid. Leave for 5 minutes, then stir all together.
Before serving, stir lime juice into the koftas. Serve with a garnish of chopped coriander.
How did we get on?
Firstly our dish looked pretty similar to the HelloFresh version. Our meatballs are not as perfectly round as theirs and the sauce is a slightly different colour (most likely due to a different brand of the curry paste). It took Ed 50 minutes from start to finish rather than the suggested 45, aside from bread making, he isn’t a natural or especially fast cook so that was fair enough.
Instructions were easy to follow and the dish worked perfectly and was delicious, with the portion size being spot on. I’d have preferred just a little more seasoning, but I like strongly flavoured foods. Definitely one to repeat!
Easy to make from scratch beef koftas in a creamy coconut curry sauce served with potato and spinach sag aloo, rather than the usual rice, make the perfect week night dinner, ready and on the table in 45 minutes. Naturally gluten free.
- 1 Red Onion
- 1 Garlic Clove
- 1 King Edward Potato
- ½ bunch Coriander
- ½ tsp Cumin
- ½ tsp Turmeric
- ½ tsp Mustard Seeds
- 1 Chicken Stock Pot
- 250 grams Beef Mince
- 1.5 tsp Tandoori Paste
- 200 ml Coconut Milk
- 1 Baby Spinach
- ½ Lime
- 150 ml Water
Halve, peel and chop the red onion into roughly 2cm pieces. Peel and grate the garlic (or use a garlic press). Chop the potato (no need to peel!) into 2cm cubes. Roughly chop the coriander (stalks and all). Put a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 5 mins. Add the garlic, stir and cook for 1 minute more. Then take out half of this mixture and set aside in a bowl or on a plate.
Add the ground cumin, turmeric and mustard seeds to the remaining onion in the pan and stir continuously for 1 minute. Add the potato and water (amount specified in the ingredient list) and half the chicken stock pot. Stir to dissolve the stock pot. Cover with a lid, turn the heat to low and simmer until the potato is just cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
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. TIP: The best way of doing this is by using your hands! Shape the beef mixture into four little balls per person. Heat a splash of oil in a frying pan and fry, stirring occasionally, until browned all over and cooked through, 10-12 mins.
Take the koftas out of the pan and set aside. Add the reserved onion mixture to the same pan (no need to wash it) along with the tandoori paste. Stir together and cook on medium-low heat for 1 minute before adding the coconut milk. Mix in the remaining chicken stock pot and simmer for 5 mins. Add the koftas back in and gently simmer again to reduce the sauce slightly, another 3-4 mins.
When the potato is cooked, take the lid off and allow the mixture to bubble away for a few minutes more, 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 5 mins. Stir through the spinach. This is your sag aloo!
When the kofta curry has reduced slightly, squeeze over a little lime juice and stir it through. Serve the beef kofta curry sprinkled with the remaining coriander and the sag aloo on the side. Enjoy!
- This recipe is 24 Weight Watchers Smart Points for the entire dish
Recipe for beef koftas with sag aloo provided and sponsored by HelloFresh. All images aside from our version of the finished dish courtesy of HelloFresh