Protein Swap | Impossible™ Beef Keema Vindaloo
with Squash & Peas
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
This homey Indian staple is perfect for (a) comforting you on a cold night (b) spicing up your life, and (c) providing plentiful meat and veggies. Our Curry Favour blend has it covered, over a bed of fluffy basmati rice.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 200g Diced butternut squash
- 20g Ginger
- 12g Beef demi-glace
- 30ml Tomato paste
- 160g Basmati rice
- 150g Green peas
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Soy
You will need:
Oil
Peeler
Salt & pepper (S&P)
2 Medium pots
Total Fat
16 g
Saturated Fat
7 g
Sodium
1190 mg
Total Carb
98 g
Sugars
12 g
Protein
31 g
Fibre
14 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the beef
- Meanwhile, peel and mince the ginger.
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the beef*, squash and ginger; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the vindaloo
- To the pot of beef, add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the peas, demi-glace and ½ cup water (double for 4 portions).
- Cook, stirring occasionally, 3 to 4 min., until slightly reduced and thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the vindaloo. Bon appétit!
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