Beef Kofta Curry with Rice, Beans, and Peas

Ingredients

• Lentils

  Mature seeds, cooked, boiled, with salt

  1 cup or 198g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garam Masala

  Badia

  1 tsp or 24g

• Ground beef

  80% lean meat / 20% fat, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Ginger root

  Raw

  2 tbsp or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Honey

  1 tsp or 7g

• Curry paste

  2 tsp or 10g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. In a bowl, combine the canned lentils, salt, pepper, garam masala, and ground beef. Mix gently until evenly combined, then shape into small log-shaped kofta (about 12 total).
2. Heat the olive oil in a large skillet over medium-high heat. Brown the kofta on all sides until cooked through, 6–8 minutes total; transfer to a plate.
3. Cook the rice with the cardamom according to package directions. Add the halved green beans during the last 5–7 minutes so they cook through with the rice; keep warm.
4. In a food processor, blend the tomatoes, ginger, scallions, half of the red chili, cilantro stems (reserve leaves), turmeric, honey, curry paste, and coconut milk until smooth.
5. Return the skillet to medium heat and pour in the blended sauce. Bring to a boil, then reduce to a gentle simmer for 6–8 minutes; season to taste with salt and pepper. Add the kofta to the sauce and simmer 2 minutes to warm through.
6. Stir the peas into the hot rice and let stand 2–3 minutes until heated through.
7. Thinly slice the remaining chili and roughly chop the reserved cilantro leaves. Serve the kofta curry with the rice; garnish with chili, cilantro, a spoonful of yogurt, and lemon wedges.