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.

Serves 4.

Hint
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.