BEEF AND PUMPKIN CURRY
462.3
Ingredients:
- 150g Red Meat (Lean beef, Veal, Lamb Leg, Kangaroo, Goat, Camel)
- 1 teaspoon extra virgin olive oil (7g)
- 2 garlic cloves, crushed
- ¼ teaspoon fresh ginger, grated
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 long fresh red chilies, deseeded, chopped
- 50g red onions, finely chopped
- 100g Chopped Tomatoes
- 250ml vegetable stock
- 200g peeled pumpkin, coarsely chopped
- 60ml low-fat coconut milk
- 50g baby spinach
- Salt to taste
- Fresh coriander sprigs, to serve
Instructions:
- Process garlic, ginger, turmeric, ground coriander, cumin, chili, and half the onion in a food processor until it forms a paste.
- Heat 1 teaspoon oil in a large saucepan over high heat. Cook beef, stirring, for 2-3 minutes, until browned. Transfer to a plate.
- 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.
- Return beef to pan with tomato and stock. Bring to a boil. Simmer, covered, over low heat for 30 minutes. Add the pumpkin. Simmer, uncovered, for 10 minutes. Add the coconut milk and cook for 5 minutes, until the pumpkin is tender. Season. Top with coriander.
Nutrition Facts:
- Calories: 462.3 Cal
- Protein: 38.3g
- Carbs: 30.4g
- Fat: 20.7g
