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curried beef potato Lunch,

  • Prep time : 10 minutes
  • Cooking time : 90 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • 240
  • 19.35
  • 26.7
  • 5.4
  • 4.7
  • 1.84
  • 4.8
  • 104.2
  • 4 large evenly shaped potatoes (about 200g each)
  • 1 onion, finely chopped
  • 200 gram lean beef mince
  • 2 teaspoon curry powder
  • 1 tomato, finely chopped
  • 1 zucchini, grated
  • 1 tablespoon tomato paste
  • 2 tablespoon of low fat natural yoghurt
  • Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour.
  • Leave in the oven for 1½ hours for really crispy skins.
  • Spray a non-stick frying pan with oil and heat.
  • Cook onion over medium heat for 2 minutes or until just soft.
  • Add 200g lean beef mince and cook for 5 minutes or until browned, breaking up lumps with a wooden spoon.
  • Stir in 2 teaspoons curry powder, finely chopped tomato, 1 grated zucchini and 1 tablespoon tomato paste.
  • Cook, stirring, for another 3 minutes.
  • Spoon the meat over the potatoes and top with a dollop of low fat natural yogurt.

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