Beef Kofta Curry over Lacinato Kale
with Roasted Carrots & Garlic Butter Naan Wedges
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Longing for a little tenderness? Kofta, Indian-spiced minced meat patties, is an easy way to find it. Ground beef is jacked up ginger, garlic and a tangy kiss from our Mango Masala blend (not-so-secret secret: powdered mango) under a vibrant coconut curry sauce. Keep the presentation dynamic with gently wilted lacinato kale, a dark and mysterious member of the family, with contrast from roasted Nantes carrots and warm garlic butter naan bread.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Nantes carrots
- 15ml Minced garlic
- 15ml Ginger paste
- ½ Bunch of lacinato kale
- 60ml Coconut curry sauce
- 30ml Vegetable demi-glace
- 2 Naan
- 9g Mango Masala spices (coriander, cumin, powdered mango, turmeric, paprika, ginger, fenugreek)
Contains: Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Microwave
Total Fat
51 g
Saturated Fat
19 g
Sodium
1310 mg
Total Carb
89 g
Sugars
15 g
Protein
41 g
Fibre
10 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise; cut crosswise into 1-inch pieces on an angle. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 18 to 22 min., until tender.
Prepare & cook the kofta
Meanwhile, in a large bowl, combine the beef, ginger, ½ the garlic, ½ the remaining spices and S&P. Form into 4 oval-shaped patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the kofta* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted. Remove the kale leaves from the stems; roughly chop the leaves.
Sauté the kale
In the reserved pan, heat a drizzle of oil on medium-high. Add the kale and 1 tbsp water (double for 4 portions). Sauté, scraping up any browned bits, 2 to 3 min., until wilted. Transfer to a plate and reserve the pan.
Make the curry
In the same pan, heat ½ the garlic butter on medium-high. Add the coconut curry sauce, demi-glace, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until thickened.
Make the garlic butter naan & serve
Meanwhile, place the naan directly on an oven rack and toast, 2 to 3 min., until warmed through. Transfer to a cutting board and brush with the remaining garlic butter. Cut into wedges. Divide the kale between your plates. Top with ½ the carrots, the kofta and curry. Serve the garlic butter naan and remaining carrots on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
