This is a non-vegetarian recipe submitted by RNT Family member Uma Patel.

RECIPE INFORMATION

Name of dish: Indian Style Spag Bol'
Type of meal: Dinner
Dietary info: Non-vegetarian
Time to prepare: 30 minutes
Time to cook: 20-25 minutes
Serves: 5

MACROS

Total Calories: 190 per serving
Protein in g: 32.2
Carbs in g: 10.5
Fats in g: 3

INGREDIENTS:

Lean Turkey mince 3% fat 500g
Chopped tomatoes with Basil and Oregano 390g – or just a tin of tomatoes
200g mushrooms
Colemans spaghetti Bolognese mix
2 onions
2 peppers
Stock cube – I use vegetable stock cube (Kallo – Low Salt)
Garlic and Chilli to your taste
Salt
Courgette (spiralised) or Spaghetti pasta
1 cal spray – few squirts
Cooked the diced onions and mushrooms
Add the mince – will need to breakup and stir to prevent sticking, till it has browned
Add peppers
Salt
Stock, garlic and chilli
Add water to make a sauce – not too much

METHOD OF COOKING:

1. Cook on low heat for 20-25 mins
2. Add Coriander/parmesan when you are ready to eat.
3. Either have with Spaghetti or spiralised courgettes.   

Are there any general substitutions that can be made? (vegetarian or meat options, depending):
You can add more veg of your choice.

Any additional notes you’d like to share on when it’s good in the context of the journey, and who it may be best for: