Jamie Oliver's 15 Minute Meals: Beef Kofta Curry, Fluffy Rice, Beans & Peas

Curries don't have to cook for ages — this aromatic dish is super quick and full of flavour.

Curries don't have to cook for ages — this aromatic dish is super quick and full of flavour

(Credit: David Loftus)

"Beef curries can take hours but the secret here are gorgeous beef koftas. Tasty spiced meatballs that are cooked till caramelized and then combined with a fragrant curry sauce. It's medium spiced and alive with coconut, ginger and tomato. All that with fluffy cardamom scented pea and bean rice." - Jamie Oliver

Beef Kofta Curry with Fluffy Rice, Beans & Peas

By Jamie Oliver



  • 1 250g pack of ready-to-eat Puy lentils
  • 1 heaped tsp garam masala
  • 400g lean beef mince olive oil
  • 3 ripe tomatoes
  • 1 thumb-sized piece of ginger
  • 2 spring onions
  • 1 fresh red chili
  • 1 bunch of fresh coriander
  • 1 tsp turmeric
  • 2 heaped tsp Patak's rogan josh curry paste
  • ½ x 400g tin of light coconut milk
  • 4 tbsp fat-free natural yogurt, to serve
  • 1 lemon


  • 1 mug (300g) of 10-minute wholegrain or basmati rice
  • 5 cardamom pods
  • 200g green or yellow beans
  • 200g frozen peas
  • 2 uncooked poppadoms


Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer

Start cooking: 

Put the lentils into a bowl with salt, pepper, the garam masala and mince, then mix and scrunch together with clean hands.

Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers.

Put them into the frying pan with 1 tablespoon of oil, turning when golden.

Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on.

Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chili, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined.

Pour into the kofta pan, bring to the boil, then simmer and season to taste.

Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes.

Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up.

Finely slice the remaining chili and the coriander leaves and scatter them over the curry, dollop with yogurt, then serve with lemon wedges, poppadoms and the rice, beans and peas

Yield: Makes 4 servings

This recipe originally appeared on Jamie's 15 Minute Meals - Series 1: © 2012 Jamie Oliver. Visit or follow him at @jamieoliver. Photography by David Loftus Copyright © 2012.


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