Spiced Beef, Pea & Tomato Snack Pot
Snack · Indian · Ready in 20 min · Serves 2
Lean beef browned with cumin and ginger, then simmered with peas and tomato into a thick, spoonable pot carrying 39g of protein.
Per serving
- Calories
- 341
- Protein
- 39 g
- Carbs
- 26 g
- Fat
- 9 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron38%
- Vitamin D1%
- B12138%
- Zinc87%
- Magnesium20%
- Omega-36%
- Folate21%
- Calcium6%
- Potassium21%
- Vitamin C36%
- Vitamin A9%
- Riboflavin27%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Beef mince (lean)
- 150 g Frozen peas
- 200 g Canned tomatoes
- 80 g Onion
- 3 Garlic cloves
- 10 g Ginger
- 1 tsp Ground cumin
- 0.5 tsp Ground turmeric
- 0.5 tsp Chilli flakes
- 15 g Fresh cilantro
- 1 tsp Salt
Method
- 1
Dice the 80g of onion, crush the 3 cloves of garlic, grate the 10g of ginger and chop the 15g of fresh cilantro. Put the 300g of lean beef mince into a dry wide pan over high heat and brown it for 5 minutes, breaking it up as it goes. Lean mince renders enough fat to cook itself.
- 2
Push the mince to one side, add the onion, garlic and ginger to the cleared space and cook for 2 minutes, until the onion softens, then stir everything together.
- 3
Stir in 1 tsp ground cumin, 0.5 tsp ground turmeric, 0.5 tsp chilli flakes and 1 tsp salt and cook for 1 minute, until the pan smells toasted rather than raw.
- 4
Add the 200g of canned tomatoes and the 150g of frozen peas, lower the heat to medium-low and simmer for 6 minutes, until the peas are hot through and the sauce clings to the mince rather than pooling.
- 5
Stir the chopped cilantro through off the heat and eat hot from the pan, or split between two pots. It keeps 3 days chilled and freezes for a month.
