Tikka Masala Beef & Spinach with Pilau Rice


  • 1 kg beef mince
  • 1 onion, roughly chopped
  • 2 garlic cloves, grated
  • 5cm piece ginger, peeled and finely chopped
  • 2 red chillies, seeded and finely sliced
  • 1 x 70g tikka masala paste pot
  • 1 chicken stock pot
  • 240g frozen peas
  • 160g baby spinach
  • 1 small bunch coriander, roughly chopped
  • 2 x 250g precooked wholegrain pilau rice
  • 1 lime, zested and juiced
  • 6 tbsp mango chutney, to serve (optional)


Calories columnFat columnSaturates columnSugars columnSalt column
604 per serving
30% %GDA
33g per serving
47% %GDA
13g per serving
35% %GDA
12g per serving
13% %GDA
2.00g per serving
33% %GDA


  1. Heat a sauté pan until hot, add the beef mince and fry for 10 minutes, stirring occasionally and breaking up any lumps, until just browned.

  2. Add the onions to the pan then add the garlic, ginger and chilli and fry for another minute.

  3. Stir in the tikka masala paste and chicken stock pot and 400ml water and bring to the boil. Cover and simmer for 5 minutes until the beef is tender.

  4. Stir in the peas, baby spinach and the coriander stalks. Cook for another 2 minutes until the spinach has wilted down.

  5. Meanwhile heat the rice according to packet instructions.

  6. Stir the lime zest and juice into the mince and serve straight away with the rest of the coriander, the mango chutney and rice.