Beef dhansak

Ingredients

• 400g can red lentils, rinsed
• 2 carrots, peeled and roughly chopped
• ½ small swede, peeled and diced
• 1 medium potato, peeled and diced
• 1 medium onion, chopped
• 1 tsp ground turmeric
• Salt to taste
• 400g can chopped tomatoes
• 450g of lean beef cut into 2.5cm cubes
• Frylight
• 2.5cm ginger, grated
• 3 cloves garlic, crushed
• 1 tsp of turmeric
• 2 tbsp of madras curry powder
• ½ a tsp of chilli powder
• 2 tbsp of lemon juice
• 2 tsp of sweetener
• Juice of 1 lime

Method

1. Place the lentils, carrots, swede, potato, onion, turmeric and salt in a large saucepan, and add enough water to cover it by an inch or so. Bring to the boil and simmer until tender.
2. Add the canned tomatoes and cook for a further 10 minutes. Use a blender to whizz this all up together.
3. Fry the meat until browned (you can do this while the lentils and vegetables are simmering), and set aside.
4. Spray a large saucepan with Frylight and place over a medium heat, add the ginger and garlic and cook for 30 seconds, then add the spices and cook for a further 30 seconds.
5. Finally add the lemon juice and sweetener and stir together
6. Add the blended lentil and vegetable mixture, and the cooked beef and simmer on a low heat for about 30 minutes (or you could stick into the oven or slow-cooker to really make the beef tender).
7. Serve with basmati rice, chopped coriander and extra fresh lime.