Beef and lentil curry
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 large, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Extra lean beef mince, raw
400 g
Curry powder
1½ tbs, hot
Beef stock cube
2 individual, to make 1½ cups (375ml) gluten-free stock
Canned diced tomatoes
400 g, (1 x 400g can)
Dry lentils
1 cup(s), (200g) red variety, rinsed, drained
Butternut pumpkin
500 g, cut into 1cm pieces
Baby spinach
150 g
Fresh coriander
½ cup(s), coarsely chopped
Oil spray
1 x 3 second spray(s)
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 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.
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