Serves 4, prep time 15 minutes, cooking time 1 hour
INGREDIENTS
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 cherry tomatoes
500ml beef stock
300g butternut squash, cubed
1 large courgette, sliced
1 can coconut milk
120g spinach
TO SERVE
Chopped coriander
Chopped red chilli
Steamed basmati rice
METHOD
Place the garlic, ginger, turmeric, garam masala, cumin, chilli, 4 tablespoons of stock and half the onion in a food processor, blitz into a smooth paste.
Heat one tablespoon of oil in a pan over high heat.
Add the beef and fry until brown, then remove from the pan and set to one side.
In the same pan, add a little more oil and the onions, sauté for 3-4 minutes. Next, add spice paste and stir for 2 minutes.
Return the beef to the pan, and 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.
Finally, add spinach and stir until it’s wilted.
Remove the pan from the heat and serve the curry with steamed rice, and chopped coriander and chilli.
