Beef and Butternut Squash Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
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
- • 1/2 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)
Preparation Steps
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.
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.
Add the garam masala, cumin and fenugreek, and stir for a minute until fragrant.
Stir in the tomato purée, coconut milk and stock.
Add the red peppers and butternut squash and add the meat back to the pan.
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).
After 2 hours, test the meat. It should be soft and falling apart. Keep covered and cook for longer, if needed.
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.