Low Fat Curry

• 200 g mushrooms, sliced (7oz)
• 1 large onion, chopped onto medium chunks
• 2 bell peppers, deseeded and sliced (any colour)
• 450 g diced meat, of your choice (1lb)
• 2 instant oxo chicken stock cubes
• 1 teaspoon mixed herbs
• 1 teaspoon spices
• 1 teaspoon Chinese five spice powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 12 teaspoon chili powder
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 1 dash Worcestershire sauce
• 1 (400 g) can chopped tomatoes
• 8 garlic cloves, crushed
• 12-34 pint hot water, from the kettle (NOT Boiling)
• 2 tablespoons mango chutney
• low-fat cooking spray
• 2 tablespoons tomato puree

1. Mix all the spices together before you start to cook.
2. Spray a wok/large saucepan with low fat spray.
3. Fry onions until soft.
4. Add meat and garlic and fry until meat is almost cooked stirring occasionally.
5. Add mushrooms and 1 tsp of the spices and stir well.
6. Cook for about 5 more minutes stirring occasionally.
7. Add Worcestershire sauce.
8. Sprinkle oxos all over and add the water, tomatoes, peppers and 2 tsps of the spices and stir well.
9. Cook for 5 minutes.
10. Add tomato puree, mango chutney and the remaining spices.
11. Stir well.
12. Simmer for 15 20 minutes stirring occasionally.

mushrooms, onion, bell peppers, meat, chicken, mixed herbs, spices, spice powder, ground ginger, ground cumin, paprika, chili powder, salt, ground black pepper, worcestershire sauce, tomatoes, garlic, water, mango, lowfat cooking spray, tomato puree

Taken from www.food.com/recipe/low-fat-curry-265285 (may not work)