Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 400g lamb mince
- 1 tablespoon rogan josh curry paste
- 400g can diced tomatoes
- 400g can brown lentils, drained, rinsed
- 3/4 cup frozen peas
- 1/3 cup chopped fresh coriander leaves
- 4 (200g each) small green capsicums
Method
- Step 1Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 5 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
- Step 2Add tomato and lentils. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture thickens. Stir in peas and coriander. Remove from heat.
- Step 3Cut a thin slice from the base of each capsicum (so they sit flat). Cut tops from capsicums. Using a spoon, scoop out seeds and membrane. Spoon mince mixture into capsicums.
- Step 4Place a bamboo steamer over a saucepan of simmering water. Line steamer with baking paper. Place capsicums in steamer. Cover. Steam for 15 to 20 minutes or until capsicums are tender. Serve.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1688 kj
Energy
21g
Fat Total
6g
Saturated Fat
11g
Fibre
32g
Protein
65mg
Cholesterol
338.29mg
Sodium
11g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Ben Dearnley & Mark O'Meara
- Publication: Super Food Ideas
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