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Lean beef mince cooked with aubergine, cabbage, chickpeas and warming paprika, cumin and cinnamon, then topped with a cool, zesty lemon and tahini yoghurt. It’s a one-pan dinner packed with vegetables. Lean beef, chickpeas and Greek yoghurt make it high in protein, and the vegetables and chickpeas add plenty of fibre.
Beef and vegetables
Lemon and tahini yoghurt
1.
Heat the oil in the pan over a medium heat. Cook the onion until soft (4 minutes).
2.
Add the mince and cook, breaking it up, until browned (5 minutes).
3.
Stir in the garlic, paprika, cumin, cinnamon and cayenne, and cook for 1 minute.
4.
Add the aubergine, pepper, cabbage, chickpeas and 100ml water. Cover and cook, stirring occasionally, until the aubergine is soft (15 minutes).
5.
Stir in the spinach until wilted (1–2 minutes), then season with the salt.
6.
Meanwhile, mix all the yoghurt ingredients. Add a splash of water if it’s too thick to drizzle.
7.
Serve the beef and vegetables topped with the lemon tahini yoghurt.
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Store the yoghurt sauce separately where possible. Reheat the beef and vegetables until piping hot throughout and serve with the chilled yoghurt sauce. Freeze the beef and vegetables for up to 3 months; defrost overnight in the fridge and reheat until piping hot. Make the yoghurt fresh, as it isn’t suitable for freezing.
Tip
For a more substantial meal, add a small portion of wholegrain flatbread, brown rice or another wholegrain carbohydrate.
Cost-saving tips
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