Beef Curry with Squash

Preparation and cooking time
- Prep:10 mins
- Cook:40 mins
Easy
Serves 4

Ingredients

2 tbsp vegetable oil
1 onion, thinly sliced
1 large garlic clove, finely chopped
1 tbsp curry powder (medium hot)
1 tbsp tikka curry powder (medium hot)
1 tsp garam masala
2 kaffir lime leaves (optional)
450 g Scotch sirloin steak, cut into 1 1/2 cm cubes
200 g chopped tinned tomatoes
250 ml knorr beef stockpot
2 tbsp tomato purée
300 g butternut squash, peeled and cut into 2 cm cubes

To serve

2 tbsp vegetable oil
1 onion, thinly sliced
1 large garlic clove, finely chopped
1 tbsp curry powder (medium hot)
1 tbsp tikka curry powder (medium hot)
1 tsp garam masala
2 kaffir lime leaves (optional)
450 g Scotch sirloin steak, cut into 1 1/2 cm cubes
200 g chopped tinned tomatoes
250 ml knorr beef stockpot
2 tbsp tomato purée
300 g butternut squash, peeled and cut into 2 cm cubes
60 g of rice per person
Fresh coriander leaves, to garnish

Method

STEP 1
Heat the oil in a deep-sided frying pan. Add the onion and cook for 5 minutes, until the onion is tinged brown at the edges.
STEP 2
Add the garlic and cook for 1 minute more.
STEP 3
Stir in the spices and leaves (if using) and the steak, and cook for 2-3 minutes, until the steak is brown.
STEP 4
Remove the steak from the pan and set aside. Add the tomatoes, stock, tomato purée and squash. Bring to the boil, cover, reduce the heat and simmer for 20-30 minutes or until the squash is tender.
STEP 5
Return the steak to the pan and cook for 5 minutes. Serve with rice and garnish with coriander leaves.