The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
It’s a wonderful beef & lentil curry in a hurry
Get on the fast-track with this 20-minute marvel. Packed with minced beef, filling lentils and spinach, the aromatic tomato-based curry sauce is swirled with cooling Greek-style yogurt. Served over fluffy rice and sprinkled with coriander, it’s the perfect meal for when you’ve had one festive dinner too many.
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 1 onion
- 1 chilli
- 140g basmati rice
- 160g baby spinach
- 1 handful of fresh coriander
- 250g beef mince (5% fat or less)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g SW natural beef stock mix (Yeast Extract, Chicory Extract, Salt, Natural Flavouring, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
Nutritional Information
Calories: 597
Protein: 46g
Carbs: 87g
Fat: 7.0g
Ingredients
- 280g basmati rice
- 2 onion
- 2 x chilli
- 160g baby spinach
- 500g beef mince (5% fat or less)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g SW natural beef stock mix (Yeast Extract, Chicory Extract, Salt, Natural Flavouring, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
Nutritional Information
Calories: 551
Protein: 42g
Carbs: 82g
Fat: 6.6g
It’s a wonderful beef & lentil curry in a hurry
Get on the fast-track with this 20-minute marvel. Packed with minced beef, filling lentils and spinach, the aromatic tomato-based curry sauce is swirled with cooling Greek-style yogurt. Served over fluffy rice and sprinkled with coriander, it’s the perfect meal for when you’ve had one festive dinner too many.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Beef
Allergens: Milk
Cooking Instructions
Simmer the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Chop, chop!
- Meanwhile, peel and finely dice the onions. Finely dice the chillies (deseed for less heat), and roughly chop the spinach.
Make your curry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, chillies (to taste) and mince for 5 mins, breaking up the mince with a wooden spoon, until browned all over.
- Add the ginger & garlic paste and curry powder and cook for 1 min.
- Stir in the spinach, passata and the lentils and their water. Add the stock and pour in 150ml water (200ml for 4 portions). Stir well and simmer for 5-7 mins, until the sauce loosely coats the lentils and the mince is cooked through.
Plate up
- Finely chop half the coriander.
- Remove the pan from the heat and leave to cool a little, then stir in the chopped coriander and yogurt.
- Serve the curry on a bed of rice with the remaining coriander scattered over.