Beef keema dhansak & fresh mango chutney
0
Points®
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
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
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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