I think I may have made something like this before but I saw it in the Weight Watchers magazine and decided to give it a go. It was really yummy and pretty healthy too. You could probably go with chicken or pork mince to reduce the calorie content. I don’t think the taste would suffer as a result. I’ve been giving Weight Watchers a go again. Not with too much success, if I’m really honest. It’s not the program but just my level of discipline. What I like most about Weight Watchers is that you can eat what you like so long as you point it out but that tends to become a little cumbersome if you don’t have the little points calculator or the app. Let’s face it, it’s common sense though. Eat good, whole, fresh food and you’ll be fine. Easier said than done. Anyway enough about that. Here’s the recipe.
6 propoints per serve
Prep: 10 mins
Cooking: 20 mins
2 tsp vegetable oil
1 brown onion, finely chopped
400g extra lean beef mince
1 long red chilli, finely chopped
2 tbs mild korma curry paste
3/4 cup (210g) canned diced tomatoes
1/2 cup (120g) frozen peas
1 tbs lemon juice 1/2 cup (140g)
low-fat natural yoghurt
60g spinach leaves
1/4 cup coarsely chopped fresh coriander
1. Heat the oil in a large frying pan over a medium-high heat. Saute the onion, stirring for 3-4 minutes or until softened. Add the mince and fry off until browned.
2. Add the chilli and the paste, stirring for 2 minutes until the spices start to release their aroma.
3. Stir in the tomatoes and 3/4 cup of water and bring to the boil. Reduce to a simmer and simmer for another 5 minutes.
4. Add the peas and simmer for a further 5 minutes until the sauce has thickened.
5. Add the lemon and half the yoghurt and simmer for a minute. Stir in the spinach and cook until it starts to wilt.
6. Season with salt and pepper. Serve with the remainder of the yoghurt and the chopped coriander. You can add some steamed brown (1/2 cup) rice for an extra 3 propoints or have with more veggies for 0 propoints.