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Low Carb Keema and Lentil Masala Curry recipe

  • Serves 6
  • 15 mins to prepare and 3 hrs 00 mins to cook
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Low Carb Keema and Lentil Masala Curry
Customer recipe
Added 44 months ago

This is a great take on an Indian classic. A super low carb, high protein taste extravaganza with tons of super foods and spices to give anyone dieting a healthy meal option with flavour to spare. Takes 15 minutes to prepare in the morning, head on to work and when you return in the evening, dinner is ready to go and the slow cooked lamb tastes divine!

Turn your slow cooker on to get it warmed up and add the lamb to the bottom of the pot.

Put the 4 peeled red onions, 2 tins of chopped tomatoes and the garam masala, cumin, garlice, ginger, tandoori masala and natural yoghurt into a blender and switch on for a minutes or so until the sauce has mixed together properly, add over the lamb in the slow cooker.

Tear the spinach puree into small clumps with your hands and scatter over the mixture bit by bit.

Finally add the lentils and frozen vegetables and mix thoroughly with a large spoon.

Leave to cook on low for 6-10 hours (or fast for 3 hours). It is preferable to stir this around once ever 2 hours but if you're like me and you leave this cooking while you are out at work, this is not essential.

Once cooked, you may want to drain any excess water from the top. If not, serve - you can add rice or naan breads (garlic ones go best) to go with the curry or, if you are keeping carbs low, this is great on it's own! Enjoy!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 750g lamb mince
  • 200g Spinach puree
  • 200g frozen peas
  • 5 tablespoons natural yoghurt
  • 4 red onions
  • 2 400g tin chopped tomatoes
  • 2 400g tin green lentils
  • 1 tablespoon Garam masala
  • 1 tablespoon cumin powder
  • 1 tablespoon tandoori masala
  • 2 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 200g frozen mixed vegetables

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