Beef curry with avocado

Author: Jackie Charles

Photographer: Cath Muscat

Serves: 4

Time to make: 25 mins

Ingredients

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1 ½ tablespoons Thai yellow curry paste*
250g diced beef
230g pumpkin, peeled, roughly chopped
1 courgettezucchiniX, roughly chopped
1 eggplantaubergineX, roughly chopped
1 lime, juice
2 teaspoons brown sugarlight brown cane sugarX
1 avocado, cut in quarters
2 tablespoons fresh coriandercilantroX, 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.

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.

Nutrition Info (per serve)

Calories 232 cal

Kilojoules 970 kJ

Protein 17 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 5 g

Sodium 110 mg

Calcium 40 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.