Slow Cooker Beef and Butternut Squash Curry
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Prep Time
15 MINS
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Cook Time
8 HR
- 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
- 200 ml beef stock, 1 beef stock cube made up with 200ml boiling water
- 400 ml light coconut milk
- 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 frying pan 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. Add the meat to the slow cooker.
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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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Add this to the slow cooker along with the tomato purée, coconut milk and stock.
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Add the red peppers and butternut squash and stir well.
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Cook on low for 7-8 hours (or high for 4-5) until the meat is tender and easily falls apart.
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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 juice and chopped coriander and serve.