Description
An easy, filling and tasty curry with tender slow-cooked beef and a rich sauce
Syn-free
Ingredients
Scale
- 400 g lean casserole beef
- 2 small onions (or 1 large)
- 1 tbsp mild Tandoori curry powder
- 2 cloves garlic (finely chopped or crushed (or 1 tsp lazy garlic))
- 1 thumb-sized piece of ginger (peeled and finely chopped (or 1 tsp lazy ginger))
- 500 ml water
- 1 tin chopped tomatoes
- 1 cup red lentils
- 1 large sweet potato (peeled & chopped into small chunks)
- 1 fresh green chilli (finely chopped)
- juice of 1 lime
- fresh coriander
- salt and pepper
- low calorie cooking spray
Instructions
- Using a low calories cooking spray or spray oil, start to fry the beef and onion on the hob at a medium heat
- After a couple of minutes, add the garlic and ginger and fry for another minute
- Add in the tandoori curry powder and stir fry for another minute
- Add the mixture into the slow cooker, and add a cup of the water to the saucepan, and bring to the boil (just to lift off any bits stuck to the pan) and then add this into the slow-cooker
- Pour in the chopped tomatoes, add in the lentils and sweet potato, and then add in the rest of the water.
- Give everything a good stir and season with salt and pepper
- Slow cook for 5-6 hours on high, or 8-10 hours on low. Check half way to see if you need to add a little more liquid if it’s getting too thick,
- At the end of cooking, stir through the fresh green chilli and lime juice
- Serve with chopped fresh coriander, rice and any other veg that you fancy!
- Prep Time: 10 minutes