Beef Curry with Squash
- Preparation and cooking time
- Prep:
- Cook:
- 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 1Heat 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 2Add the garlic and cook for 1 minute more.
- STEP 3Stir in the spices and leaves (if using) and the steak, and cook for 2-3 minutes, until the steak is brown.
- STEP 4Remove 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 5Return the steak to the pan and cook for 5 minutes. Serve with rice and garnish with coriander leaves.