1 tsp olive oil
½ brown onion, finely chopped
200g extra-lean beef mince
1 large clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ Massel Salt Reduced Chicken Style Stock Cube
250ml (1 cup) boiling water
2 large tomatoes, chopped
1 large red capsicum, chopped
2 Tbsp currants
2 x 120g cans four-bean mix, rinsed and drained
Zest of ½ lemon
50g baby spinach leaves
20g reduced-fat feta, crumbled
1 Tbsp chopped flat-leaf parsley
1 Tbsp pine nuts, toasted (see Cook’s tip)
Heat oil in a medium non-stick frying pan over a medium heat. Add onion. Cook, stirring often, for 4-5 minutes or until onion starts to soften. Increase heat to high. Add mince and garlic. Cook, stirring, for 2-3 minutes or until mince is browned. Add cumin, coriander and paprika. Cook, stirring, for 1 minute.
2. Put stock cube and boiling water in a heatproof jug and stir to combine. Add tomato, capsicum, currants and stock to pan. Cover and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes.
3. Add beans and lemon zest. Cook, uncovered, for 10 minutes. Stir in spinach. Top with feta, parsley and pine nuts to serve.
COOK'S TIP: To toast the pine nuts, cook in a small non-stick frying pan over a medium heat, stirring often, for 3-4 minutes or until lightly toasted.
Nutrition Info PER SERVE 1978kJ, protein 41g, total fat 15g (sat. fat 3.6g), carbs 34g, fibre 14g, sodium 771mg • Carb exchanges 2 1⁄3 • GI estimate low • Gluten free