Why you’ll love this curry
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High in protein and flavour
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Low in fat and calories
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Easy one-pot meal
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Perfect with steamed rice or naan
If you enjoy hearty curries, you’ll also love our Salmon Arrabbiata Tray Bake and you can explore more nutritious meal ideas from Taste.com.au .
Ingredients (17)
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2 garlic cloves, crushed
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2 tsp fresh ginger, grated
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1 tsp ground turmeric
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1 tsp ground coriander
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1 tsp ground cumin
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2 long fresh red chillies, deseeded, chopped
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2 red onions, finely chopped
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2 tsp olive oil
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500g lean beef blade steak, trimmed, cut into 3cm pieces
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400g can Mutti Polpa finely chopped tomatoes
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250ml (1 cup) salt-reduced beef stock
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300g peeled pumpkin, coarsely chopped
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1 large zucchini, coarsely chopped
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60ml (1/4 cup) reduced-fat coconut milk
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120g baby spinach
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Fresh coriander sprigs, to serve
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300g (2 cups) Coles Long Grain Rice, steamed, to serve
Method
Step 1
Process garlic, ginger, turmeric, coriander, cumin, chilli, and half the onion in a food processor until a coarse paste forms.
Step 2
Heat 1 tsp oil in a large saucepan over high heat. In 2 batches, cook beef, stirring for 2–3 minutes, until browned. Transfer to a plate.
Step 3
Heat remaining oil in pan over medium heat. Add onion and cook, stirring for 3–4 minutes until softened. Add spice paste and stir for 2 minutes until aromatic.
Step 4
Return beef to pan with tomato and stock. Bring to boil. Simmer, covered, for 1.5 hours. Add pumpkin. Simmer, uncovered, for 15 minutes. Add zucchini and 2 tbsp coconut milk, then cook for 5 minutes until pumpkin is tender. Season. Stir through spinach.
Step 5
Drizzle with remaining coconut milk. Top with coriander. Serve with steamed rice.
Nutrition per serving
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Energy: 1184 kj (283cal)
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Protein: 28.6g
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Fat: 11.8g (Saturated 4.4g)
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Carbs: 16.1g
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Sugars: 8.4g
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Sodium: 265mg