May 25, 2017 by marksetchfield
Serves 4, prep time 15 minutes, cooking time 1 hourINGREDIENTS
2 garlic cloves, crushed
2 tsp fresh ginger, grated
1 tsp turmeric
1 tsp garam masala
1 tsp cumin seeds
2 red chillies chopped
2 onions diced
2 tbsp olive oil
500g beef cubed
1 can of cherry tomatoes
1/2 pint of beef stock
300g butternut squash cubed
1 large courgette
1 can of coconut milk
Chopped red chilli
Place the garlic, ginger, turmeric, garam masala cumin, chilli, four tablespoons of stock and half the onion in a food processor and blitz into a smooth paste.
Heat one tablespoon of oil in a pan over high heat. Add the beef a fry until brown, then remove from the pan and set to one side.
In the same pan add a little more oil and add the onions, saute for 3-4 minutes.
Next, add spice paste and stir for 2 minutes.
Return the beef to the pan, add the cherry tomatoes and stock. Bring to the boil, cover and simmer on a low heat for an hour.
Add the butternut squash and simmer for 15 minutes until soft.
Next, add the courgette and coconut milk.
Cook until the courgette is soft.
Then, finally add spinach and stir until it’s wilted. Remove the pan from the heat and serve the curry with steamed rice.