Rich Beef and Pumpkin Curry

Rich Beef and Pumpkin Curry

Serves 4

Syns per serving: Free

frylight

salt and pepper

600 g stewing steak, all visible fat removed, cut into chunks

1 onion, thinly sliced

2 garlic cloves, finely chopped

2 red chilli, deseeded and finely chopped, plus extra to garnish

2 tsp finely grated ginger

4 tsp curry powder

800 ml hot beef stock

6 tbsp tomato puree

1 cinnamon stick

1 star anise

600 g pumpkin flesh, cut into chunks

350 g dried basmati rice

200 g baby spinach, roughly chopped

juice of 1/2 lime

Spray a heavy-based pan with frylight and place over a medium-high heat. Season the beef and fry in batches for 4-6 min until browned all over. Transfer to a plate using a slotted spoon and set aside.

Spray the pan with more frylight and reduce the heat to medium. Add the onion and stir-fry for 6-8 min. Add the garlic, chillis and ginger and cook for a further min. Add the curry powder and stir-fry for 2-3 min.

Return the beef to the pan with the stock, tomato puree, cinnamon stick and star anise. Bring to the boil and cover. Reduce the heat and simmer for 35 min, or until the beef is tender. Season, add the pumpkin and cook for a further 15-20 min, or until the pumpkin is tender.

Meanwhile, cook the basmati rice according to the packet instructions, adding the spinach for the final 2-3 min. Drain well.

Stir the lime juice into the curry. Discard the cinnamon stick and star anise. Garnish with the extra chilli, and serve with the rice.