20 minutes preparation + 15 minutes cooking
15 serves of vegies in this recipe
2 cups rice
2 teaspoons vegetable oil
400g lean blade steak, sliced into strips
2 medium onions, sliced
3 teaspoons red curry paste
½ cup chicken stock
500g pumpkin, finely diced
2 red capsicums, seeded and finely sliced
Rind of 1 lemon, grated
250 mL reduced-fat coconut milk
1 bunch English spinach leaves, washed and roughly chopped
Cook rice following packet directions. Heat half the oil in a large pan, pan-fry beef for 5 minutes until brown, set aside. Heat remaining oil and pan-fry onion until tender. Stir through the curry paste, stock, beef, pumpkin, capsicum and lemon. Simmer for 10 minutes until pumpkin is soft, adding a little water if necessary. Pour in coconut milk, stir through spinach and cook until wilted. Do not boil. Serve over rice.
To reduce fat content, substitute one can of low-fat evaporated milk and one teaspoon of coconut essence for coconut milk.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 735 g