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.
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, we suspect it’ll disappear pretty quickly, too!
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 140g basmati rice
- 1 onion
- 1 chilli
- 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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 200g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 600
Protein: 46g
Carbs: 88g
Fat: 7.6g
Ingredients
- 280g basmati rice
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 400g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 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)
Nutritional Information
Calories: 557
Protein: 42g
Carbs: 83g
Fat: 7.2g
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, we suspect it’ll disappear pretty quickly, too!
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.
- Add the ginger & garlic paste and curry powder and cook for 1 min.
- Stir in the spinach, passata and lentils and their water, crumble in 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.
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 and top with the remaining coriander.