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Photo of Beef keema dhansak & fresh mango chutney by WW

Beef keema dhansak & fresh mango chutney

3
Point(s)
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy
Why bother with shop-bought mango chutney when this accompaniment is so easy to make?

Ingredients

Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g

Onion(s)

1 medium, finely chopped

Curry Powder

1 tablespoon(s), medium

Garlic

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

Spinach

100 g

Turmeric

½ teaspoon(s)

Mango

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

Lime(s)

½ zest(s) of 1

Coriander, fresh

3 tablespoon(s)

Instructions

  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.

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