A tasty beef curry, with lots of lovely veg snuck into the sauce!
- 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
- 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
- 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.
I love this with lime pickle (1 syn per tablespoon) or mango chutney (2 syns per tablespoon)
- Prep Time: 15 minutes
- Cook Time: 1 hour