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Beef and lentil curry

Beef and lentil curry

Total Time
50 min
15 min
35 min


Brown onion

1 large, finely chopped


2 stick(s), finely chopped


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)


  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.


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