Beef & lentil curry
Chunks of sweet butternut help balance the heat in this quick and easy curry
Calorie controlled cooking spray
1 large, finely chopped
2 stick(s), finely chopped
2 clove(s), crushed
1 teaspoon(s), finely grated
Extra lean beef mince (5% fat), raw
1½ tablespoon(s), hot
Beef stock cube(s)
1 cube(s), 375ml stock
1 can(s), large
Split Red Lentils, dry
500 g, cut into 1cm pieces
150 g, baby leaves
0% fat natural Greek yogurt
- Lightly mist a deep, nonstick frying pan with cooking spray and set over a medium heat. Soften the onion with the celery, garlic and ginger, stirring, for 3–4 minutes.
- Add the mince and cook, stirring, for 3–4 minutes or until browned. Add the curry powder and cook, stirring, for 1 minute. Add the stock, tomatoes and red lentils and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.
- Add the squash and simmer, covered, for 10 minutes until the lentils and squash are tender and the curry is thick.
- Add the spinach and half the coriander and cook for 1 minute to wilt the leaves. Divide the curry between 4 bowls, spoon over the yogurt and garnish with the remaining coriander, to serve.
You could use frozen baby whole leaf spinach instead of fresh, if you like, adding it at the butternut squash stage.