#WFD – Naan topped with Spicy Bolognaise
Top each naan with some of the spicy bolognaise and top with heaped spoon full of yoghurt and some of the fresh herb and cucumber ribbons.
POLOKWANE – What happens when you creatively combine a beloved taste of Italy with a fantastic and filling staple of India?
What’s for Dinner says the answer is a homely and wholesome dish that’s packed with great ingredients, fantastic flavours and a bit of a bite!
Ingredients
– 500g beef mince (lean)
– 1 onion, finely chopped
– 30ml Curry powder
– 2 garlic cloves, finely chopped
– 5cm, fresh ginger, peeled and grated
– 1 red chilli, finely chopped
– 140g peeled carrots
– 2 big tomatoes (240g), roughly chopped
– 50g tomato paste
– 4 naan bread
– 1/2 cup (140g) Greek-style yoghurt
– 1/4 cup finely chopped coriander
– 2 tablespoons chopped mint
– 1 medium cucumber, peeled into ribbons
– 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
Method
– In a pan, brown the onion, curry powder, garlic, ginger and chili in 2 tbsp of oil. Add the mince and cook until well browned. Add the carrots and tomatoes.
– Add 400 ml water to the pan, stir in the contents of the pouch, the tomato paste and the curry powder, bring to the boil while stirring.
– Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
– Heat the naan breads in the meantime in a non-stick pan over medium heat.
– Top each naan with some of the spicy bolognaise and top with heaped spoon full of yoghurt and some of the fresh herb and cucumber ribbons.
