So tasty & satisfying!
Serves 4
Ingredients:
Beef Chipotle
- 600 g beef mince
- 1 T Olive oil
- 2 cloves garlic, crushed
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- ½ tsp chipotle powder
- 1 tsp unsweetened cocoa powder
- 3 cups green cabbage
- 1 red capsicum
- 6 mushrooms
- 2 carrots
- 1 courgette
- 2 cups baby spinach
- ½ cup fresh coriander
Lime & Coriander Yoghurt
- ¾ cup plain protein yoghurt
- 1 T lime juice
- ¼ cup fresh coriander
Method
- Heat olive oil in a large heavy-based skillet over medium heat
- Add garlic and cook briefly until fragrant
- Add beef mince and cook until browned, breaking it up as it cooks
- Stir through smoked paprika, cumin, coriander, oregano, chipotle powder, cocoa powder and tomato paste. Season with salt and pepper
- Cook for 2-3 minutes
- Finely chop the cabbage and capsicum, and grate the mushrooms and carrot. Add to the fry pan
- Cook for 5–7 minutes until the vegetables have softened but are still slightly textured. Put a lid on the fry pan if needed to help simmer down the vegetables
- Finely chop the spinach and coriander, add to the fry pan and stir into the mince and vegetables with approximately 2 minutes of cooking time to go
Lime & coriander yoghurt
- Combine the yoghurt and lime juice in a bowl
- Finely chop the coriander, add to the yoghurt, stir to combine
Serve the beef and cabbage skillet into bowls and top with the lime and coriander yoghurt
Tips & Substitutions
- Chipotle powder can be substituted with chilli powder, or omitted if you are not keen on spice. You can also add a little extra if you like to spice it up a bit more!
- As the beef and tomato paste simmer down this will create more liquid so you shouldn’t need to add extra liquid but if you find you need it you can add 2-3 tablespoons of water
- Set the remaining lime and coriander yoghurt aside in a small container so that this can be added to any leftovers after re-heating