Beef RecipesDinner Recipes

Beef and pumpkin curry recipe

Comfort food made healthy with this low calorie, low fat, gluten-free, beef and pumpkin curry.

17 Ingredients

– 2 garlic cloves, crushed

– 2 tsp fresh ginger, grated

– 1 tsp ground turmeric

– 1 tsp ground coriander

– 1 tsp ground cumin

– 2 long fresh red chillies, deseeded, chopped

– 2 red onions, finely chopped

– 2 tsp olive oil

– 500g lean beef blade steak, trimmed, cut into 3cm pieces

– Mutti Polpa Finely Chopped Tomatoes 400g

– 250ml (1 cup) salt-reduced beef stock

– 300g peeled pumpkin, coarsely chopped

– 1 large zucchini, coarsely chopped

– 60ml (1/4 cup) reduced-fat coconut milk

– 120g baby spinach

– Fresh coriander sprigs, to serve

– 300g (2 cups) steamed rice, to serve

4 Method / Steps

Step 1

Process garlic, ginger, turmeric, ground coriander, cumin, chilli and half the onion in a food processor until coarse paste forms.

Step 2

Heat 1 teaspoon oil in a large saucepan over high heat. Cook beef, in 2 batches, stirring, for 2-3 minutes, until browned. Transfer to a plate.

Step 3

Heat remaining oil in a pan over medium heat. Add remaining onion and cook, stirring, for 3-4 minutes or until softened. Add the spice paste and stir for 2 minutes or until aromatic.

Step 4

Return beef to pan with tomato and stock. Bring to the boil. Simmer, covered, over low heat for 1 1/2 hours. Add the pumpkin. Simmer, uncovered, for 15 minutes. Add zucchini and 2 tablespoons coconut milk and cook for 5 minutes, until pumpkin is tender. Season. Stir through spinach. Drizzle with the remaining 1 tablespoon coconut milk. Top with coriander. Serve with rice.

Source – tastecom

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