Chili Beef on Zucchini Fettuccine

This dish is perfect if you don’t have much time as it takes less than 30 minutes to make and there is minimal washing up! Winning.

Serves 4-6

CHILI BEEF ON ZUCCHINI FETTUCCINE 

Ingredients:

700g beef mince
1 onion, chopped
3 cloves garlic, chopped
2 celery sticks, chopped (optional)
2 carrots, grated
400ml passata
1/2 tsp chili flakes or fresh chopped chili to taste
2 tbsp coconut oil
2 tsp cumin
1 tsp curry powder
1 tsp paprika
1/2 tsp coriander powder
2 tsp turmeric
2 large zucchinis
1 x 800g tin of red kidney beans, drained and rinsed
Himalayan or celtic sea salt and pepper to taste
Fresh parsley and parmasan to serve

Method:

Make extra of this dish so that you can enjoy it the next day for lunch. The flavours are even more profound the next day.

Heat the coconut oil in a fry pan on a medium heat and add the onion, garlic, celery, and carrot and sauté for 10 mins.

Meanwhile, julienne the zucchini to make the zucchini fettuccine using either a spiraliser, julienne peeler or normal peeler. If using a normal peeler, simply peel the length of the zucchini until the zucchini is all gone. Set aside.

Towards the end of your zucchini it will get too hard to peel so just finely chop this part up and put in the pan.

Add the spices and stir well then add the passata and sauté for a further 3 minutes.

Add the mince and cook until fully browned. Add the kidney beans (if using) and cook for a further 5 minutes.

Serve the chili beef on the raw zucchini pasta.

Serve this dish with full fat greek yoghurt, parmesan cheese and/or guacamole.