Photo of Beef and lentil curry by WW

Beef and lentil curry

6
3
3
SmartPoints value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate

Ingredients

oil spray

1 x 3 second spray(s)

brown onion

1 large, finely chopped

celery

2 individual, finely chopped

garlic

2 clove(s), crushed

fresh ginger

1 tsp, finely grated

extra lean beef mince

400 g

curry powder

1½ tbs, hot

beef stock cube

2 individual, to make 375ml liquid stock

canned diced tomatoes

400 g, (1x400g can)

dry lentils

1 cup(s), (195g) red variety, rinsed, drained

pumpkin, butternut, raw

500 g, cut into 1cm pieces

baby spinach leaves

150 g

fresh coriander

½ cup(s), coarsely chopped

Instructions

  1. Lightly spray a deep non-stick frying pan with oil and heat over medium heat. Cook onion, celery, garlic and ginger, stirring, for 3–4 minutes or until onion has softened.
  2. Add mince and cook, stirring to break up lumps, for 3–4 minutes or until browned. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add stock, tomatoes and red lentils and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
  3. Add pumpkin and simmer, covered, for 10 minutes or until lentils and pumpkin are tender and curry is thick. Add spinach and half the coriander and cook for 1 minute or until spinach has wilted. Serve topped with remaining coriander.

Notes

Add it: 99% plain fat-free yoghurt to serve. Swap it: Baby spinach for curly kale.

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