Serves 4, 11sp per serving
2 sprays of low fat cooking spray
350g pack of quorn mince (6sp)
1 bunch spring onions, chopped
250g chopped mushrooms
1 yellow pepper, chopped
125 g cooked frozen peas (3sp)
3 cloves garlic
1 piece ginger, 2cm, fresh and grated
2 tbsp curry powder (2sp)
1/2 tsp cinnamon
300ml vegetable stock using 1 oxo cube (1sp)
2 tbsp chutney, mango (7sp)
400g thick cut oven chips (23sp)
Heat the oil in a large non-stick frying-pan and add the mince, add the garlic, ginger and onion and stir, then add mushrooms, and peas stirring well. continue frying gently for approx 5 mins. Stir in the curry powder and cook for a further minute, then mix in the cinnamon. Add the stock or water & chutney. Bring to the boil, then cover and simmer for 5- 10 minutes until cooked. Serve with oven chips.
Works with any mince, just amend Smart Points accordingly.