Lite Beef and Lentil Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chop onion and carrot and sweat for at least 10 mins in the Oil. Finely chop garlic and ginger and green chilli (or blend) and add to the onion mix. Cook for about 2 mins. Add the turmeric, cumin, cardamom, paprika, salt, pepper and cinnamon and cook for a few more mins to release the flavour. Turn up the heat and add the tinned tomatoes or the freshly chopped tomatoes. Cook this for about 5 mins. Pour in 1 pint of water. Add the cubed beef, stir thoroughly bring to the boil and simmer very slowly for around an hour. Rinse the lentils and add to the curry. Add a further ½ pint water. Cook these until soft then add the cubed potato. Cook for about 15 mins. Garnish with freshly copped coriander and serve. Curry is good the next day too.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MAILKARENNOW.
600 g Lean Stewing Beef or Chuck Steak180 g Lentils1 can of tomatoes or 6 chopped fresh tomatoes1 Medium szied potato, peeled2 large Onions 1 TSB Oil2 Carrots2 inch piece fresh Ginger1 whole green chilli4 cloves garlic6 Cardamom Pods1 cinnamon stick or 1 tsp cinnamon powder2 tsp. turmeric2 tsp. paprika2 tsp. cumin1/2 Tsp salt1/2 black pepper1 handful coriander1 pint water ( 1/2 extra if needed later on)
Chop onion and carrot and sweat for at least 10 mins in the Oil. Finely chop garlic and ginger and green chilli (or blend) and add to the onion mix. Cook for about 2 mins. Add the turmeric, cumin, cardamom, paprika, salt, pepper and cinnamon and cook for a few more mins to release the flavour. Turn up the heat and add the tinned tomatoes or the freshly chopped tomatoes. Cook this for about 5 mins. Pour in 1 pint of water. Add the cubed beef, stir thoroughly bring to the boil and simmer very slowly for around an hour. Rinse the lentils and add to the curry. Add a further ½ pint water. Cook these until soft then add the cubed potato. Cook for about 15 mins. Garnish with freshly copped coriander and serve. Curry is good the next day too.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MAILKARENNOW.
Nutritional Info Amount Per Serving
- Calories: 298.8
- Total Fat: 9.8 g
- Cholesterol: 55.7 mg
- Sodium: 99.5 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.9 g
- Protein: 22.3 g
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