Low Fat Curry

Name: Low Fat Curry
Ingredients: 200 g mushrooms, sliced (7oz); 1 large onion, chopped onto medium chunks; 2 bell peppers, deseeded and sliced (any colour); 450 g diced meat, of your choice (1lb); 2 instant oxo chicken stock cubes; 1 teaspoon mixed herbs; 1 teaspoon spices; 1 teaspoon Chinese five spice powder; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon paprika; 12 teaspoon chili powder; 12 teaspoon salt; 12 teaspoon ground black pepper; 1 dash Worcestershire sauce; 1 (400 g) can chopped tomatoes; 8 garlic cloves, crushed; 12-34 pint hot water, from the kettle (NOT Boiling); 2 tablespoons mango chutney; low-fat cooking spray; 2 tablespoons tomato puree

21 ingredients

12 steps

Ingredients

200 g mushrooms, sliced (7oz)
1 large onion, chopped onto medium chunks
2 bell peppers, deseeded and sliced (any colour)
450 g diced meat, of your choice (1lb)
2 instant oxo chicken stock cubes
1 teaspoon mixed herbs
1 teaspoon spices
1 teaspoon Chinese five spice powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
12 teaspoon chili powder
12 teaspoon salt
12 teaspoon ground black pepper
1 dash Worcestershire sauce
1 (400 g) can chopped tomatoes
8 garlic cloves, crushed
12-34 pint hot water, from the kettle (NOT Boiling)
2 tablespoons mango chutney
low-fat cooking spray
2 tablespoons tomato puree

Directions

1

Mix all the spices together before you start to cook.
2

Spray a wok/large saucepan with low fat spray.
3

Fry onions until soft.
4

Add meat and garlic and fry until meat is almost cooked stirring occasionally.
5

Add mushrooms and 1 tsp of the spices and stir well.
6

Cook for about 5 more minutes stirring occasionally.
7

Add Worcestershire sauce.
8

Sprinkle oxos all over and add the water, tomatoes, peppers and 2 tsps of the spices and stir well.
9

Cook for 5 minutes.
10

Add tomato puree, mango chutney and the remaining spices.
11

Stir well.
12

Simmer for 15 20 minutes stirring occasionally.