Beef curry with avocado

Author: Jackie Charles

Photographer: Cath Muscat

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 232cal

Kilojoules 970kJ

Protein 17g

Total fat 15g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 6g

Dietary fibre 5g

Sodium 110mg

Calcium 40mg

Iron 3mg

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.

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