For a long time I’ve tried making various curry dishes but they never taste right and for some reason they always taste kind of bland and the spices don’t taste the way I think they should. When I found this keema mince dish and tried it for the first time I was so impressed, it has just the right spice kick and is perfect with some home-made mint fat-free yogurt and rice. What is your favourite curry dish?
450g extra lean beef mince (5% fat or less)
1 onion, diced
1 garlic clove or 1 tsp of lazy garlic
1 tsp turmeric
2 tsp chilli powder (you can alter this to your taste)
1 tsp garam masala
1 400g can chopped plum tomatoes
200g frozen peas
1 tsp ground coriander
1 tsp salt
Spray a non-stick frying pan with low calorie cooking spray and brown the mince with onion and garlic. Add salt, turmeric, chilli powder, garam masala, and stir in.
Add tin of tomatoes and stir well. Half fill the tomato can with water and add this to the pan. Add the peas and stir well.
Bring to boil and simmer for about 45 minutes. Add more water if necessary.
Remove from heat. Add ground coriander and stir.
This may not look like the most appetising meal you have ever seen but honestly, it’s amazing. This recipe is based on my love for Mexican food and so easy to make and if you’re following Slimming World it is syn free and using a healthy extra. You could easily serve this with wedges but I had mine with loads of cut up cucumber (it’s my favourite, don’t know why!)
For The Lasagne:
2 chicken breasts cut up into bite sized pieces
Lasagne sheets (enough to cover your dish)
2 peppers (I used red and yellow)
1 Tin Old El Paso Refried Beans
Spices : 2 tsp schwartz fajita spice, 1 tsp cumin, 2 tsp paprika
Cheddar cheese (I used 80g reduced fat for my topping)
1 Carton of passata
Pinch of sweetener
Salt & pepper
First of all make sure to preheat your oven to 200 degrees.
Meanwhile, in a pan add in your carton of passata, pinch of sweetener, salt and pepper and simmer until it thickens down.
In a frying pan fry your fry light and add in your chicken, onion and peppers.
Once they are cooked then add your spices to your mix and your refried beans.
Once your chicken mix has thickened add a little bit of the passata mix but not enough to thin your sauce down.
Once your chicken mix has thickened down simply place into an oven proof dish and add on your lasagne.
Finally, add your passata mix to the top ensuring the lasagne sheets are covered and then add your cheese.
Cook for 30-35 minutes or until golden brown and serve with salad, vegetables or wedges.