information
Serves: 6
Prep time: 15
minutes
Cook time:
Syns per serving:
FREE45
ingredients
400g can red lentils, rinsed
2 carrots
½ a small swede, peeled and diced
1 medium potato, peeled and diced
1 medium onion, chopped
1 tsp ground turmeric
salt to taste
400g can chopped tomatoes
454g/1lb of lean beef cut into
2.5cm/1”cubes
Fry Light
2.5cm/1” ginger, grated
3 cloves garlic, crushed
1 tsp of turmeric
2 tbsp of madras curry powder
½ a tsp of chilli powder
2 tbsp of lemon juice
2 tsp of sweetener
method
1. Place the
lentils, carrots, swede, potato, onion, turmeric and salt in a large saucepan,
and add enough water to cover it by an inch or so. Bring to the boil and simmer
until tender.
2. Add the
canned tomatoes and cook for a further 10 minutes. Pass the lentil and vegetable
mix through a sieve or use a blender and set aside.
3. Boil the
meat in a little water for about 45 minutes until tender (you can do this while
the lentils and vegetables are simmering), and set aside.
4. Spray a
large saucepan with Fry Light and place over a medium heat, add the spices, and
cook for 30 seconds, then add the ginger, garlic, lemon juice and sweetener and
stir together. Add the blended lentil and vegetable mixture, and the cooked
beef and simmer on a low heat for about 30 minutes. Serve with piles of boiled
rice (add 2 Syns per 28g if you are following the Original choice).
Tip: If you fancy an
accompaniment to your curry, enjoy a poppadom for 2½ Syns or some mango chutney
for 1½ Syns per level tbsp.
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