Beef and Butternut Squash Curry
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Prep Time
15 MINS
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Cook Time
2 HR 30 MINS
- KCals 303
- Carbs 18G
Ingredients
- low-calorie cooking spray
- 400 g lean diced beef
- 2 onions peeled and diced
- 4 garlic cloves peeled and crushed
- 5 cm thumb of ginger peeled and grated
- 1 red chilli finely chopped (seeds and all)
- 2 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground fenugreek
- 2 tbsp tomato purée
- 400 ml tin light coconut milk
- 400 ml beef stock 1 beef stock cube made up with 400ml boiling water
- 1 red pepper deseeded and diced
- 300 g butternut squash peeled, deseeded and diced (prepared weight)
- juice of half a lime
- a good handful of fresh coriander chopped
Instructions
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Spray the saucepan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the beef and cook the meat for 2-3 minutes until sealed and browned. Remove from the pan and set to one side.
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Lower the heat to medium and give the pan another spray with low-calorie cooking spray. Add the onions, garlic, ginger and chilli and cook for 5 minutes until softened.
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Add the garam masala, cumin and fenugreek, and stir for a minute until fragrant.
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Stir in the tomato purée, coconut milk and stock.
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Add the red peppers and butternut squash and add the meat back to the pan.
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Increase the heat and bring to a boil. Cover and reduce the heat to a simmer, and cook for around 2 hours, stirring occasionally. If it looks to be drying out, add a splash of water (it should be fine if you have a tight-fitting lid).
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After 2 hours, test the meat. It should be soft and falling apart. Keep covered and cook for longer, if needed.
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Lightly crush some butternut squash with the back of a spoon and stir into the sauce to thicken it. Stir in the lime and chopped coriander and serve.