CURRIED BEEF POTATO

Prep time:
10 minutes
Cooking time:
90 minutes
Serves4 Energy (kCal)240
Protein19.35g Carbohydrates26.7g
Total Sugars5.4g Fat4.7g
Sat Fat1.84g Fibre4.8g
Sodium104.2g
Phase: Active 2,Active 1,Maintenance,

INGREDIENTS

  • 4 large evenly shaped potatoes (about 200g each)
  • 1 onion, finely chopped
  • 200 gram lean beef mince
  • 2 teaspoon curry powder
  • 1 tomato, finely chopped
  • 1 zucchini, grated
  • 1 tablespoon tomato paste
  • 2 tablespoon of low fat natural yoghurt

Preparation

  • Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour.
  • Leave in the oven for 1½ hours for really crispy skins.
  • Spray a non-stick frying pan with oil and heat.
  • Cook onion over medium heat for 2 minutes or until just soft.
  • Add 200g lean beef mince and cook for 5 minutes or until browned, breaking up lumps with a wooden spoon.
  • Stir in 2 teaspoons curry powder, finely chopped tomato, 1 grated zucchini and 1 tablespoon tomato paste.
  • Cook, stirring, for another 3 minutes.
  • Spoon the meat over the potatoes and top with a dollop of low fat natural yogurt.

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