14/02/2023
SPICY MINCE-FILLED GEM SQUASH
SERVES 4
FOR THE FILLING
• 1 tbsp coconut oil or tallow
• 1 small onion, chopped
• 2 tsp minced fresh ginger
• 500g beef or lamb mince
• 1 tbsp garam masala
• pinch dried chilli flakes
• 2 tsp curry powder
• 7 dried curry leaves
• 1⁄2 cup homemade beef stock
• 1 x 400g tin crushed tomatoes
• himalayan salt and black pepper
• 8 small or 4 large gem squashes, cooked
TO SERVE
• 100g cherry tomatoes, chopped • 1⁄4 red onion, chopped
• 5g fresh coriander, chopped
• 1 green chilli, sliced
• 100g double cream yoghurt
1. Heat the coconut oil in a pot, add the onion and ginger and cook until golden. Add the mince and cook until browned, then add the spices and curry leaves and cook for another minute.
2. Stir in the beef stock and tinned tomato, bring to a boil and simmer for 10 minutes. Season to taste.
3. Cut the tops off the gem squashes, remove the seeds and fill the cavities with mince.
4. To serve: Serve hot, topped with tomato, onion, coriander and chilli, and a dollop of double cream yoghurt.
KEEP ON TRACK
PER SERVING
Fat 25g Carbs 19g Protein 33g
