Indian-style beef and almond curry
Orange sweet potato (kumara)
500 g, kumara, cut into 5cm pieces
1 medium, coarsely chopped
2 clove(s), thinly sliced
Canned diced tomatoes
¼ cup(s), (30g)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (95g)
½ cup(s), sprigs
Lentils, canned, rinsed, drained
240 g, (Buy 400g), warmed
- Combine beef, sweet potato, onion, garlic, tomatoes, cumin, ground coriander, garam masala and turmeric in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
- Stir almond meal and half the spinach into curry. Top with yoghurt and fresh coriander and serve with lentils and remaining spinach.