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Member recipe

Beef Curry with Squash

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Cooking time

Prep: 10 minutes Cook: 40 minutes

Skill level



Serves 4

A fairly quick and easy indian style treat

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  • 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

  • 60 g of rice per person
  • Fresh coriander leaves, to garnish


  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.

  2. Add the garlic and cook for 1 minute more.

  3. Stir in the spices and leaves (if using) and the steak, and cook for 2-3 minutes, until the steak is brown.

  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.

  5. Return the steak to the pan and cook for 5 minutes. Serve with rice and garnish with coriander leaves.

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