SERVES 4
INGREDIENTS
1 tablespoon olive oil*
4 x 120g beef (females)
4 x 220g beef (males)
2 tablespoons garam masala
1 teaspoon tumeric
1 teaspoon cumin
2 red chilli, finely chopped
1 medium onion, sliced
1 teaspoon of grated fresh ginger
2 cloves garlic, crushed
1 tablespoon tomato paste
2 small tomatoes, diced
400g can crushed tomatoes
1 small zucchini, halved lengthways and sliced
½ red pepper, seeded and diced
1 cup beef stock
Fresh coriander to garnish
METHOD
- Heat oil on high in large frying pan or wok and cook beef, spices and chilli until beef is browned all over. Add onion, ginger and garlic and cook until soft.
- Stir in tomato paste and fresh and canned tomatoes until well combined then add the other vegetables followed by the stock. Bring to the boil then reduce the heat and simmer for 20 minutes, covered until the beef is tender
Serving suggestion:
Serve on a bed of Cauliflower Rice according to recipe on page 76, garnished with freshly chopped coriander.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1077kJ |
| Protein | 24.0g |
| Fat | 10.1g |
| Glycaemic carbohydrate | 14.8g |
| of which is sugar | 10.0g |
| Fibre | 5.3g |