Photo of Beef keema dhansak & fresh mango chutney by WW

Beef keema dhansak & fresh mango chutney

3 - 5
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Why bother with shop-bought mango chutney when this accompaniment is so easy to make?


Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g


1 medium, finely chopped

Curry Powder

1 tablespoons, medium


2 clove(s), crushed

Tinned Tomatoes

1 can(s), large

Split Red Lentils, dry

100 g

Beef stock cube(s)

1 cube(s), 400ml stock


100 g


½ teaspoons


1 medium, peeled, stone removed and flesh finely chopped

Chilli, Green or Red

½ individual, red, deseeded and finely chopped

Lime Juice, Fresh

15 ml


½ zest(s) of 1

Coriander, fresh

3 tablespoons


  1. Mist a large flameproof lidded casserole with cooking spray. Brown the mince and onion together for 5 minutes over a high heat, stirring frequently to break the mince up. Add the curry powder and garlic and cook for 2 minutes.
  2. Mix in the tomatoes, then rinse the lentils in a sieve under cold running water, and add them to the casserole, along with the stock. Bring to the boil, then cover and reduce to a simmer for 25 minutes or until the lentils are soft.
  3. Stir in the spinach, adjust the seasoning to taste and cook for a further 5 minutes.
  4. While the curry is cooking, simply combine the mango chutney ingredients in a bowl and set aside for the flavours to infuse
  5. Ladle the curry into warmed bowls and serve topped with the fresh mango chutney.