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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our fragrant red curry with beef and pumpkin is high in fibre and iron and can easily be made gluten free.
1 Spray the base of a large heavy-based saucepan with oil and set over a high heat. Add beef and cook, stirring, for 5 minutes or until browned. Transfer to a plate and set aside. Re-spray saucepan with oil and set over a medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, curry paste and lemongrass. Cook, stirring, for 1 minute.
2 Return beef to saucepan and add stock. Bring to the boil. Reduce heat, cover and simmer for 1½-2 hours or until beef is very tender. (You can cook beef for up to 3 hours, if preferred.) Add pumpkin for the last 30 minutes of cooking. Add beans and broccoli for the last 3 minutes of cooking. Remove from heat and stir coconut milk through curry.
3 Place rice in bowls, top with curry, sprinkle with fresh coriander and serve.
Make it gluten free: Check curry paste and stock are gluten free.
Making the most of your freezer saves you time and money. Remember:
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More delicious Thai-beef style recipes to try:
Thai beef, chili and basil stir fry
Calories 416 cal
Kilojoules 1740 kJ
Total fat 11 g
Saturated fat 4 g
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