Spicy Vegetable and Beef Casserole

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    615 per serving


  • 10ml virgin olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, crushed
  • 1 sweet potato, peeled and cut into chunks
  • 1 carrot, thickly sliced
  • 1 parsnip, thickly sliced
  • 1/2 courgette, thickly chopped
  • 1 tablespoon curry powder
  • 1 tin of chopped tomatoes
  • 250ml of water
  • 1 vegetable stock cube
  • 100g minced beef
  • 1 tablespoon of Greek yogurt (omit from 30 day lean)

Cooking Directions

  1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.
  2. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.

  3. Boil the water in a kettle and pour into a jug. Add the vegetable stock cube and mix until it is dissolved. Add the stock to the pan.

  4. Stir in the curry powder and pour in the chopped tomatoes diluting with a little water if you prefer it less thick.

  5. Add in the courgette and reduce the heat. Add the beef mince and simmer for 15-20 minutes until the vegetables are tender and the mince is cooked through.

  6. Place on a plate and top with yogurt.