Ingredients

  • 2/3 cup rice (uncooked)
  • spray olive or canola oil spray
  • 200 g lean beef, sliced into strips
  • 1/2 onion, chopped
  • 2 tsp red curry paste
  • 250 g pumpkin, peeled, seeded and diced
  • 1/2 capsicum, seeded and diced
  • 1 x 165 g can reduced-fat coconut milk
  • 1/2 lemon, zest and juice
  • 2 cups baby spinach leaves

Method

  1. Cook rice following packet directions.
  2. Heat oil in a large frypan and cook beef for 2-3 minutes until the outside is browned.
  3. Add onion and cook for another 2-3 minutes, until it starts to soften.
  4. Stir in the curry paste, pumpkin and capsicum and simmer for 10 minutes until pumpkin is soft, adding a little water if necessary.
  5. Pour in coconut milk and lemon rind and stir through spinach and cook until wilted.
  6. Serve curry over rice with a wedge of lemon, if desired.

Variation: For a green chicken curry, swap the beef for chicken and use green curry paste instead of red.
Serving Suggestion: To cook in the slow cooker, complete up to step 4, adding about 1/2 cup water. Add coconut milk, lemon and spinach just before serving.
Comment: *To make sure this dish is gluten free and seafood free, check the curry paste as these often contain both.

Healthy tip!

Swap a large portion of meat for a smaller portion with extra vegetables.

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Nutrition Information

per serving per 100g
Energy 2116 kJ 382 kJ
Protein 32 g 6 g
Fat, total 10 g 2 g
— saturated 6 g 1 g
Carbohydrate 67 g 12 g
— sugars 13 g 2 g
Sodium 366 mg 66 mg
Fibre 10 g 2 g

Member comments & rating

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Comments (2)

  • LiveLighter

    Thanks Deb, that's all fixed now. Really appreciate it! Happy cooking :) Cheers, Anne
    LiveLighter
    Posted on: 26 May 17

  • Avatar

    I sent an email last week as this recipe and the Thai beef larb don't have all the ingredients listed and therefore are missing from the shopping list. Step 3, add onion but not listed in ingredients. Thai beef larb, step 5 calls for spring onions but it also isnot listed in the ingredients. Can you add these items to ingredients. Thank you
    Debra Mulder
    Posted on: 26 May 17

Rating (1 ratings)

4




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