Beef Dhansak with Rice
Free on extra easy Slimming World
- 400g can red lentils, rinsed
- 2 carrots
- 1/2 a small swede, peeled and diced
- 1 medium potato, peeled and diced
- 1 medium onion, chopped
- 1 tsp ground turmeric
- salt to taste
- 400g can chopped tomatoes
- 454 g/1lb of lean beef cut into 2.5cm/1”cubes
- Fry Light
- 2.5 cm/1” ginger, grated
- 3 cloves garlic, crushed
- 1 tsp of turmeric
- 2 tbsp of madras curry powder
- 1/2 a tsp of chilli powder
- 2 tbsp of lemon juice
- 2 tsp of sweetener
1. 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.
2. Add the canned tomatoes and cook for a further 10 minutes. Pass the lentil and vegetable mix through a sieve or use a blender and set aside.
3. Boil the meat in a little water for about 45 minutes until tender (you can do this while the lentils and vegetables are simmering), and set aside.
4. Spray a large saucepan with Fry Light and place over a medium heat, add the spices, and cook for 30 seconds, then add the ginger, garlic, 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. Serve with piles of boiled rice (add 2 Syns per 28g if you are following the Original choice).
Tip: If you fancy an accompaniment to your curry, enjoy a poppadom for 2½ Syns or some mango chutney for 1½ Syns per level tbsp.