Why spend money on takeaways when you have all the tools to create a nutritious and flavoursome meal in your own home. The next time you are craving a warming curry try this red beef recipe, we know you'll love it!
2 cups rice
2 teaspoons vegetable oil
400g lean blade steak, sliced into strips
2 medium onions, sliced
3 teaspoons red curry paste
½ cup chicken stock*
500g pumpkin, finely diced
2 red capsicums, seeded and finely sliced
Rind of 1 lemon, grated
250 mL reduced-fat coconut milk
1 bunch English spinach leaves, washed and roughly chopped
Cook rice following packet directions.
Heat half the oil in a large pan, pan-fry beef for 5 minutes until brown, set aside.
Heat remaining oil and pan-fry onion until tender.
Stir through the curry paste, stock, beef, pumpkin, capsicum and lemon.
Simmer for 10 minutes until pumpkin is soft, adding a little water if necessary.
Pour in coconut milk, stir through spinach and cook until wilted.
Do not boil. Serve over rice.
Tip: To reduce fat content, substitute one can of low-fat evaporated milk and one teaspoon of coconut essence for coconut milk.
*Adapted and reproduced by Cancer Council Queensland with permission.