INGREDIENTS:

• Coconut oil, to fry
• 1 red onion chopped
• 2 cloves garlic finely cut
• Himalayan salt
• freshly ground pepper
• 1tbsp vege stock paste
• 1tbsp tumeric ground
• 2tbsp Malaysian curry powder (or could use cumin corridander paprika)
• 2 tbsp tomato paste or passata
• 250g lean beef or lamb mince
• Parsley 1/2 cup chopped
• 2 big handfuls baby spinach
• 2 red capsicums
• 2tbsp olive oil

METHOD:

1. Add coconut oil to saucepan, sauté until softened and add garlic and cook for 2 minutes.
2. Add spices to pan and stir over heat for 2 minutes
3. Add tomato paste, vege stock paste and mince to pan.
4. Season with salt and pepper.
5. Add half cup filtered water and combine ingredients
6. Stir for 5 minutes.
7. Add spinach leaves and parsley**. Stir for 2 minutes or until spinach has wintered. Remove pan from heat.
8. Check seasoning and adjust with salt and pepper to your liking.
9. Cut the top off two capsicums, remove core and seeds.
10. Spoon mince mixture into capsicums.
11. Drizzle with olive oil and place tops on capsicums.
12. Place capsicums on oven tray standing upright and cook until your liking; approximately 25-35 minutes.
13. Serve with green salad or lightly steamed greens and a 1/4 avo each.