Beef curry with avocado
Serves: 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
