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Beef curry with avocado

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 1 ½ tablespoons Thai yellow curry paste*
  • 250g diced beef
  • 230g pumpkin, peeled, roughly chopped
  • 1 courgette, roughly chopped
  • 1 eggplant, roughly chopped
  • 1 lime, juice
  • 2 teaspoons brown sugar
  • 1 avocado, cut in quarters
  • 2 tablespoons fresh coriander, roughly chopped
  • *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Place curry paste and 2 tablespoons water in a medium-sized saucepan. Place over a medium-high heat and cook for 1 minute until bubbling. Add beef and cook for 2 minutes until brown. Add pumpkin, courgette and eggplant. Cook, stirring, for 2 minutes. Add 2 cups water. Stir to combine and bring to the boil. Cook for 10-12 minutes until pumpkin is soft.

    2 When curry is cooked, stir through lime juice and sugar.

    3 Place 1/4 avocado on each plate, spoon over curry and sprinkle with coriander. Serve with steamed rice and green beans.

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