Low Fat Curry

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 dash worcestershire sauce
• 1 (400 g) can chopped tomatoes
• 8 garlic cloves, crushed
• 1/2-3/4 pint hot water, from the kettle (not boiling)
• 2 tablespoons mango chutney
• low-fat cooking spray
• 2 tablespoons tomato puree

Recipe

• 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 oxo’s 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. simmer for 15 – 20 minutes stirring occasionally.