Sunday, 19 January 2014

Kheema Curry With Bombay Vegetables

Serves 4
Syns Per Serving : Extra Easy - Syn-free
For the kheema mince:
• Fry Light
• 500gm extra lean minced beef or turkey
• 1 large onion, thinly sliced
• 2tbsp mild curry powder
• 400gm can chopped tomatoes with garlic
• 300ml hot vegetable stock
• 300gm frozen peas
For the Bombay vegetables:
• 4 large potatoes, peeled and cut into chunks
• 200gm savoy cabbage, cored and shredded
• half a teaspoon black mustard seeds
• half a teaspoon mild chilli powder
• half a teaspoon turmeric
1. Spray a large frying pan with Fry Light, add the mince and fry over a high heat for 4-5 minutes, breaking up the mince with the back of a wooden spoon until browned all over.
2. Add the onion and curry powder and cook for a further 2 minutes. Stir in the tomatoes, vegetable stock and peas, bring to the boil and simmer for about 15 minutes.
3. Cook the potatoes in boiling water for 5-6 minutes.
4. Add the cabbage and continue to cook for 4 minutes or until the potatoes are just tender. Drain and set aside.
5. Spray a large frying pan with Fry Light, then add the mustard seeds, chilli powder and turmeric and cook for 20-30 seconds. Tip in the potato mixture and stir until it is evenly coated with the spices.
6. Cook for 3-4 minutes, stirring until heated through, and serve with the kheema mince.

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