Welcome to a new monthly feature on my blog!
On the first Friday of every month I will be sharing a Mummy & Me recipe.
I am currently following the Slimming World plan, and that means cooking everything from scratch.
As I'm sure you'll all agree, it's been FAR too hot in the UK recently to be slaving away in a hot kitchen all day preparing dinner so I have been making use of my slow cooker.
I love using it as much as I can, as it just makes life so much easier....I prepare all the ingredients in the morning, and then before we go out in the afternoon I throw it all in the slow cooker and leave it on while we're out...then we come home to dinner all ready to eat!
Now this meal was one I made a few weeks ago before the weather got so hot, and is probably not something I'd make at the moment....but when the weather is cooler it's a really lovely dish and is so easy to make toddler friendly!
Jon & I LOVE a good curry but we like it spicy!
This curry has lots of flavour and kick - but the baby version is much kinder to little mouths and tummy.
- 1 red onion, sliced
- Fry Light
- 500g lean beef
- 1 red pepper, deseeded and chopped
- 3 tbsp madras curry powder
- 3 level tbsp tomato puree
- 250g mushrooms, halved
- 400ml beef stock
- 200g dried basmati rice
- 150g fat free natural yogurt
- Freshly chopped coriander
- 600g Chopped Tomatoes
- Chop all veg into toddler friendly chunks
- Seal the beef in a frying pan
- Add the beef and veg to the slow cooker, add the chopped tomatoes, stir in the tomato puree and add the beef stock. Add 1 tbsp madras powder and stir well.
- Put on medium heat for 2-3 hours.
- Once ready to eat, prepare rice as normal.
- Separate babies portion, stir in 2 tbsp of natural yogurt and serve with rice
- Add 2 tbsp of madras powder (or to your own taste) to the rest of the curry, stir well, simmer for 5 minutes and serve with rice and a swirl of fat free yogurt.
This curry always goes down a treat with Tyne, he really loves his curries!
And Jon & I really enjoy our spicier version too!
Next months recipe will be: 5-Veg Summer Pasta
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