Mince curry with poppadums

By admin
21 January 2016

A diabetic-friendly version of this good old family favourite.

Makes 6 portions Preparation time: 20 minutes Cooking time: 20-25 minutes

CURRY

  • 5 ml (1 t) olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 5 ml (1 t) grated fresh ginger
  • 1 kg extra-lean mince (mixture of beef, pork and ostrich)
  • 10 ml (2 t) mild curry powder
  • 10 ml (2 t) strong curry powder
  • 5 ml (1 t) garam masala
  • 5 ml (1 t) turmeric
  • 1 cinnamon stick
  • salt and pepper
  • 5 ml (1 t) grated lemon zest
  • 25 ml (5 t) lemon juice
  • 60 ml (¼ c) diabetic apricot jam
  • 1 (400 g) can tomato purée
  • handful of chopped fresh coriander
  • 6 poppadums

SAMBAL

  • 2 tomatoes, chopped
  • 1 spring onion, chopped
  • 10 ml (2 t) chopped fresh coriander
  • 10 ml (2 t) brown vinegar

1. Grease a frying pan with nonstick spray, add the olive oil and heat.

2. Curry Fry the onion, garlic and ginger until soft. Add the mince and cook until done but not browned.

3. Add the curry powders, masala, turmeric, cinnamon stick, salt, pepper, lemon zest, lemon juice, jam and tomato purée and simmer for at least 10 minutes or until fragrant. Add the coriander.

4. Puff up the poppadums for 1-2 minutes in the microwave.

5. Sambal Mix the ingredients.

6. Serve the curry with the sambal and poppadums.

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