Serves: 4

Prep: 10 mins

Cook: 35 mins

 Nutrition per serving:

278 kcal        

8g Fats

16g Carbs        

34g Protein

 What you need

  • 1 lb (500g) beef mince, 5% fat
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ cup (25g) ginger, peeled and finely chopped
  • ½ cup (15g) fresh coriander, leaves and stalks chopped separately
  • 2 tbsp. curry powder
  • 14 oz. (400g) can chopped tomatoes
  • 7/8 cup (200ml) beef stock
  • 7 oz. (200g) pot 0% fat natural yoghurt
  • 2 cups (300g) peas, frozen

 What you need to do

Heat a dry frying pan over high heat and cook the beef mince until browned.

 Add in the onion, garlic and ginger and sauté for 6-8 minutes until soft. Stir in the coriander stalks and curry powder and continue cooking for another 2-3 minutes, while stirring.

 Add the chopped tomatoes and beef stock. Season with salt and pepper. Bring to a boil, then reduce heat, and simmer, uncovered, for 20 mins, stirring occasionally.

 After 20 minutes of simmering, stir in 1 tbsp. of yoghurt. Add the frozen peas and half the coriander leaves. Cook for another 2 mins, until peas are heated through, then season again if needed.

 Serve with a portion of rice, garnished with the remaining coriander and a spoonful of yoghurt.

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