Lose It! – July 2019

FRAGRANT BEEF CURRY

SERVES 2 FOR DINNER & 2 FOR LUNCH

KEEP ON TRACK per serving

FAT 26G CARBS 17G PROTEIN 33G

Twice

as

nice

DON’T LET GOOD FOOD GO TO WASTE. THESE HEALTHY,

WHOLESOME DINNERS KEEP WELL, SO YOU CAN ENJOY

THEM JUST AS MUCH FOR LUNCH THE FOLLOWING DAY.

2 tbsp ghee

2 tsp mustard seeds

2 onions, sliced

2 cloves garlic, minced

1 tbsp ginger, crushed

1 green or red chilli,

chopped

600g beef cubes

2 tbsp garam masala

1 tbsp turmeric

2 tsp chilli powder

10 curry leaves

3 tomatoes, grated

chopped chilli and mint

to garnish

cauli rice to serve

1. Heat the ghee in a
   pot, add the mustard
   seeds, onion, garlic,
   ginger and chilli and
   sauté until golden. Add
   the beef and sprinkle
   the spices over. Cook,
   stirring, until the beef is
   browned.


2. Add the curry leaves,
   grated tomato and
   1 cup water and bring
   to a simmer. Cook
   gently for 30 minutes.


3. To serve: Divide half
   the curry between 2
   plates; serve garnished
   with chilli and mint.
   Serve with cauli rice.

2 small sweet potatoes,

baked

Reheat the sweet potatoes

and curry beef and serve each

sweet potato topped with

remaining beef curry.

FAT 26G CARBS 29G PROTEIN 34G

52 LOSE IT! VOLUME 31