Beef & lentil curry
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Chunks of sweet butternut help balance the heat in this quick and easy curry
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Celery, Raw
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Root Ginger
1 teaspoon(s), finely grated
Extra lean beef mince (5% fat), raw
400 g
Curry Powder
1½ tablespoon(s), hot
Beef stock cube(s)
1 cube(s), 375ml stock
Tinned Tomatoes
1 can(s), large
Split Red Lentils, dry
195 g
Butternut Squash
500 g, cut into 1cm pieces
Spinach
150 g, baby leaves
Coriander, fresh
25 g
0% fat natural Greek yogurt
80 g
Instructions
1
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.
2
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.
3
Add the squash and simmer, covered, for 10 minutes until the lentils and squash are tender and the curry is thick.
4
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.
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