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Beef and pumpkin curry

Chrissy Freer
  • 150 minutes
  • Serves 4

INGREDIENTS

500 g

Beef blade, lean steak

120 g

Baby spinach

1 tsp

Coriander, ground

1

Coriander, Fresh sprigs

2

Garlic cloves

2 tsp

Ginger, fresh

300 g

Pumpkin

2

Red onions

1 400 gram can

Tomatoes

1

Zucchini, large

60 milliliters

Coconut milk, reduced-fat

250 milliliters

Salt-reduced beef stock

300 g

Rice

1 tsp

Turmeric

2 tsp

Olive oil

1 tsp

Cumin, ground

2

Long fresh red chillies, deseeded, chopped