Beef curry with avocado
Reviewed by our expert panelServes: 4
Time to make: 25 mins
Total cost: $14.61 / $3.65 per serve
(at time of publication)
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.
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.
Photographer: Cath Muscat
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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