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20 minutes
Favourite

Ground Beef, Leafy Greens & Chickpea Curry

over Fluffy Rice

Cooking time

20 minutes

Servings

4

Calories

860 /serving

We’re big fans of any kind of coconut curry, especially one as protein-packed and comforting as this beef, chickpea and leafy greens number. Sauté the ground beef with mild curry paste and scallions to seal in the flavours before adding chickpeas and coconut milk, which will pick up the nuanced spicing to create a deeply fragrant and creamy broth. A hearty helping of leafy greens rounds out the stew with some greenery. Spoon it over white rice and garnish with scallion tops and a drizzle of coconut milk for extra points.

We will send you:

  • 510g Ground beef
  • 120g Baby spinach (or baby kale)
  • 1 Lime (or lemon)
  • 1 Tomato
  • 2 Scallions
  • 315g White rice
  • 400ml Coconut milk
  • 540ml Chickpeas (canned)
  • 36g Mild yellow curry paste

You will need:

Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
20 g
Sodium
830 mg
Total Carbs
91 g
Sugars
6 g
Protein
39 g
Fibres
10 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 2 cups water and 1 tsp salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Cook the beef
While the rice cooks, in a large, high-sided, pan, heat a drizzle of oil on medium-high. Add the ground beef* and season with S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until just cooked through.
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Mise en place
While the beef cooks, small-dice the tomato. Juice the lime. Drain and rinse the chickpeas. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Make the curry
To the pan of beef, add the curry paste and white bottoms of the scallions; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the chickpeas, tomato and all but 3 tbsp coconut milk. Cook, stirring occasionally, 4 to 5 minutes, until slightly reduced. Add the spinach and lime juice; cook, stirring occasionally, 1 to 2 minutes, until the spinach has wilted; season with S&P to taste.
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Plate your dish
Divide the rice between your bowls and top with the beef curry. Drizzle with the reserved coconut milk and garnish with the green tops of the scallions. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.