Quick Beef and Lentil Curry

Beef and lentil curry 2

Hi Folks,

Here is tonight’s dinner; a nice mix of animal and vegetarian protein providing an abundance of nutrition for the body.

I am a big fan of curries; when cooked healthily they are packed with anti-inflammatory ingredients such as turmeric, chili, ginger, and can be jam packed with all varieties of protein, beans and lentils, and vegetables. It is added fats from cream, too much butter/ ghee or coconut cream, and excess rice, fried rice and naan breads that can take the dish into ‘high calorie’ territory. This is something totally in your control. If we are too lazy to cook we sometimes order the meat part of the curry as take-out and serve with added vegetables and if we have earned the extra recovery carbs then we will make home-made pancakes or chapatis/ Roti’s (try a google for some recipes).

Serving options include simply with greens if you are going lighter on the carbs, with some rice, quinoa or sweet potato for a more sustaining recovery meal, or with an egg if you crave a little more protein. Some chopped coriander will top this nicely once we hit the spring and summer months when herbs are more available.

Apologies for the quick post; I will let you use your imagination on the more cheffy strategies as I am off to get a training session in!!

Ingredients: more or less

This will make a decent amount for a large family and more; or several portions suitable for the freezer if you are a family of one or two.

  • 1-2 onions – finely chopped
  • 1-2 cloves of garlic – minced
  • 1 red chilli – chopped
  • 1-inch fresh root ginger – finely chopped
  • coconut oil or extra virgin olive or flax oil for frying
  • approx 4 tablespoons hot curry powder
  • I added an additional 2 tblsp Garam masala powder as i love this flavour and 1 heaped teaspoon hot chili powder as i like it hot
  • 2 pounds roundsteak beef mince
  • 1/4 bag of red lentils – rinsed
  • Approximately 6 juicy organic tomatoes – washed and chopped
  • 1 can of chopped tomatoes
  • 1/2 can or 1/2 tube tomato puree/ paste
  • 1 can coconut milk
  • 1 large potato or sweet potato – washed and cubed
  • Seasoning to taste with sea salt and optional black pepper.

I used a large Le Creuset pot to make this dish in the oven as I can leave it to cook and then turn itself off.


Saute the onions, garlic, ginger and chili in the oil (I do this on the cooker top). When soft add the spices and turn in the heat for a minute or two, then add your meat and brown it while breaking it up with a wooden spoon.

Add your lentils, chopped and canned tomatoes, tomato paste, coconut milk, potato cubes, and seasoning. Mix through, adding a little extra water to allow for expansion of the lentils and then place in a preheated oven at 160 C approximately for 1 1/2 hours. If you can check this on occasion to ensure that the lentils haven’t soaked up too much water and add more if needed.

Serve as desired and ENJOY!


Beef and lentil curry

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