Beef and Pumpkin Curry

Why you’ll love this curry

• High in protein and flavour

• Low in fat and calories

• Easy one-pot meal

• Perfect with steamed rice or naan

If you enjoy hearty curries, you’ll also love our Salmon Arrabbiata Tray Bake and you can explore more nutritious meal ideas from Taste.com.au .

Ingredients (17)

• 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

• 400g can Mutti Polpa finely chopped tomatoes

• 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) Coles Long Grain Rice, steamed, to serve

Method

Step 1
Process garlic, ginger, turmeric, coriander, cumin, chilli, and half the onion in a food processor until a coarse paste forms.

Step 2
Heat 1 tsp oil in a large saucepan over high heat. In 2 batches, cook beef, stirring for 2–3 minutes, until browned. Transfer to a plate.

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

Step 4
Return beef to pan with tomato and stock. Bring to boil. Simmer, covered, for 1.5 hours. Add pumpkin. Simmer, uncovered, for 15 minutes. Add zucchini and 2 tbsp coconut milk, then cook for 5 minutes until pumpkin is tender. Season. Stir through spinach.

Step 5
Drizzle with remaining coconut milk. Top with coriander. Serve with steamed rice.

Nutrition per serving

• Energy: 1184 kj (283cal)

• Protein: 28.6g

• Fat: 11.8g (Saturated 4.4g)

• Carbs: 16.1g

• Sugars: 8.4g

• Sodium: 265mg