Beef dhansak
A tasty beef curry, with lots of lovely veg snuck into the sauce!
15 mins
1 hour
614 kcal
15 mins
1 hour
614 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
I tend to go for chicken curries, but this one is a nice change, and has a lovely thick sauce.
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Beef dhansak
Servings: 4
A tasty beef curry, with lots of lovely veg snuck into the sauce!Syn free
Print RecipeIngredients
- 400 g 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
- 400 g can chopped tomatoes
- 450 g of lean beef cut into 2.5cm cubes
- Frylight
- 2.5 cm 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
Instructions
- 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, about 20 minutes.
- Add the canned tomatoes and cook for a further 10 minutes. Use a blender to whizz this all up together.
- Fry the meat until browned (you can do this while the lentils and vegetables are simmering), and set aside.
- 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.
- Finally add the lemon juice and sweetener and stir together
- 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).
- Serve with basmati rice, chopped coriander and extra fresh lime.
Notes
I love this with lime pickle (1 syn per tablespoon) or mango chutney (2 syns per tablespoon)
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