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FROM MY KITCHEN TO YOURS

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  • 450g diced lean beef

  • Onion, diced

  • Mushrooms, sliced

  • Sugar snap peas

  • 2 heaped tblspns Karen's Spicy No Added Sugar Marinade

  • Quarter of a teaspoon of Xanthan Gum (thickener)

  • 1 heaped tablespoon Philadelphia Lightest (or fat free yoghurt if preferred)

  • 100ml water

  • Flylight low calorie cooking spray

 

Place diced beef and diced onion in a casserole dish and 3-4 sprays of frylight and brown over a medium heat for 2-3 minutes, stirring frequently.

LOW FAT SPICY BEEF CURRY

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Remove from the heat, add mushrooms, sugar snap peas, Karen’s Spicy Marinade and water. Cover with lid and cook in oven at 140 degrees for approximately 1.5 hours, check and stir occasionally. Add a little water if starts to become dry.

 

Remove from oven and stir in xantham gum ensuring it is well dispersed with no lumps, then stir in a large dollop of Philadelphia Lightest (or fat free yoghurt if preferred). Serve with basmati rice.

 

 

Credit:  Sally Gorton

Low Fat Spicy Beef Curry