Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 4 people
Estimated cost per serve is 6.21 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 1/2tablespoons korma Indian curry paste
- 2tablespoons coriander, chopped (to serve)
- 2 red onions, thinly sliced into wedges
- 1 bunch english spinach, trimmed, leaves shredded
- 400grams can diced tomatoes
- 1tablespoons lime juice
- 50grams cashew nuts, finely chopped
- 60milliliter natural yoghurt (plus extra to serve)
- 1tablespoons olive oil
- 2 cup basmati rice, steamed (to serve)
- 300grams pumpkin, peeled, cut into 2cm cubes
- 800grams chuck steak, fat trimmed, cut into 2cm cubes
Nutrition per serving
4150kJ
Protein
60.8grams
Sugars
11.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place beef in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add beef in batches, cook for 2 minutes or until browned. Remove and set aside.
Step 2 of 4
Return pan to a medium-high heat, add remaining oil and onion, cook stirring occasionally for 3 minutes or until golden. Add the curry paste, cook stirring for a further 1 to 2 minutes or until fragrant. Add the tomatoes and 2 cups water; bring to the boil, reduce to a simmer.
Step 3 of 4
Cover dish and cook for 1 hour. Stir; add pumpkin and cashew nuts and cook for a further 35 to 40 minutes or until beef is tender. Stir through the spinach, yoghurt and lime juice.
Step 4 of 4
Serve with steamed rice, garnished with coriander.
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