Ingredients
- 2 cups rice
- 2 teaspoons vegetable oil
- 400g lean blade steak, sliced into strips
- 2 medium onions, sliced
- 3 teaspoons red curry paste
- ½ cup chicken stock
- 500g pumpkin, finely diced
- 2 red capsicums, seeded and finely sliced
- Rind of 1 lemon, grated
- 250 mL reduced-fat coconut milk
- 1 bunch English spinach leaves, washed and roughly chopped
Method
- Cook rice following packet directions
- Heat half the oil in a large pan, pan-fry beef for 5 minutes until brown, set aside
- Heat remaining oil and pan-fry onion until tender
- Stir through the curry paste, stock, beef, pumpkin, capsicum and lemon
- Simmer for 10 minutes until pumpkin is soft, adding a little water if necessary
- Pour in coconut milk, stir through spinach and cook until wilted
- Do not boil
- Serve over rice
Notes
To reduce fat content, substitute one can of low-fat evaporated milk and one teaspoon of coconut essence for coconut milk.
Serves 4
Preparation time 20 mins
Cooking time 15 mins
