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Dice the red onion, place in a non stick frying pan and fry until lightly browned. Add the ginger, garlic, curry powder, turmeric and cumin, stir and fry for a further couple of minutes.
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Add the minced beef to the frying pan and fry until the mince is browned, stirring occasionally. The mince doesn't need to be fully cooked through at this point.
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Add the red lentils to the beef and mix.
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Add the stock, canned tomatoes and tomato puree and stir to combine. Roughly chop the spinach and chuck that in too. Place a lid on top and simmer for about 20 mins. Stir and cook with the lid off for a further 5-10 mins until the liquid has reduced.
Gluten Free Red Lentil and Beef Keema
Back to all recipes.I love a good curry and when I have some random things to slap together a curry is always a good thing to go for as you can make one with pretty much anything, this naturally gluten free keema style curry is easy to make and used up lots of tasty bits you may have lingering around.
This recipe is...
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- This recipe makes 3 servings
This recipe contains:
- Celery
Ingredients
1 red onion
1tsp crushed ginger
1tsp garlic
1.5tbsp medium curry powder
2tsp turmeric
1tsp ground cumin
300g mince beef (we used 5% fat mince)
75g red lentils (make sure these don't have a may contain warning)
300ml beef stock
400g can chopped tomatoes
1tbsp tomato puree
50g spinach
Method
Nutritional Information (Per serving)
Cals
Calories
248
Carbs
17g
Fibre
5g
Fat
6g
Sugar
7g
Protein
16g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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