If you have got a hankering for a healthy sub-continental treat, cook this delicious red beef curry.
In total you will need about 40 minutes to prepare and cook the recipe.
You will need:
400 grams of lean blade steak, sliced into strips
2 medium size onions
2 teaspoons of vegetable oil
3 teaspoons of red curry paste
½ a cup of chicken stock
2 red capsicums, thinly sliced and without their seeds
500 grams of pumpkin, diced
The rind of 1 lemon, grated
1 bunch of spinach leaves
250 millilitres of reduced-fat coconut milk
2 cups of rice
Cook the rice as directed on the package.
Set aside half the oil and heat it in a large fry-pan, the fry the beef for 5 minutes so that it is brown. Set the beef aside.
Add the rest of the oil to the pan and fry the onion until it is tender. Add the curry paste, chicken stock, pumpkin, capsicum, lemon rind and beef and stir it. Allow it to simmer for about 10 minutes so that the pumpkin is soft, and add a little bit of water if necessary.
Add the coconut milk, stir through the spinach and cook until the spinach has wilted.
Serve over rice.
Hint: for an extra kick, chop a fresh chilli into the mix when you are stirring through the spinach.