Beef and veggie speedy curry
Serves: 4
Time to make: 25 mins
Ingredients
- olive spray oil
- 500g lean beef mince
- 1 onion, finely chopped
- 2 tablespoons curry powder
- 4 tomatoes, chopped
- 2 carrots, scrubbed and sliced or chopped
- 4 cups mushrooms, sliced
- 1 ½ cups stock made with 1 ½ teaspoons stock powder and 1 ½ cups boiling water
- 400g can chickpeas, drained, rinsed
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Instructions
1 Heat a non-stick frying pan with a little oil spray then brown mince. Add onion and cook for a few more minutes.
2 Stir in curry powder with the vegetables and cook for 5 minutes, stirring from time to time.
3 Add stock and chickpeas. Bring to the boil. Reduce the heat and simmer for 15 minutes. Garnish with fresh parsley if preferred.
Serving suggestion
Rice
Variations
Make it gluten free: Use gluten-free varieties of curry powder and stock.
Nutrition Info (per serve)
-
Calories 342 cal
-
Kilojoules 1430 kJ
-
Protein 36 g
-
Total fat 12 g
-
Saturated fat 4 g
-
Carbohydrates 20 g
-
Sugar 9 g
-
Dietary fibre 9 g
-
Sodium 460 mg
-
Calcium 70 mg
-
Iron 8 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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