Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 10/10/24. See terms.
Join now
Photo of Beef and vegetable red curry by WW

Beef and vegetable red curry

12
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
Up your vegie servings with this creamy beef and vegie red curry

Ingredients

Orange sweet potato (kumara)

300 g, cut into 2cm pieces

Olive oil

1 tsp

Brown onion

1 medium, chopped

Red capsicum

1 medium, chopped

Red curry paste

2 tbs, (Thai)

Cornflour

1 tbs

Light evaporated milk

375 ml, coconut flavoured

Beef sirloin steak, raw

400 g, fat trimmed, cut into 3cm pieces (buy 500g)

English spinach

1 bunch(es), washed, drained, shredded

Brown rice microwave packet

250 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Boil, steam or microwave sweet potato until just tender. Drain.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 30 seconds or until fragrant. Combine cornflour and milk in a jug and slowly add to onion mixture. Cook over low heat for 2–3 minutes or until mixture boils and thickens. Add sweet potato and spinach and cook, stirring, until spinach wilts.
  3. Heat a large non-stick frying pan over high heat. Lightly spray beef with oil and add to pan. Cook, stirring, for 3–4 minutes for medium rare or until cooked to your liking. Stir into vegetable mix.
  4. Heat rice in microwave following packet instructions. Serve beef and vegetable curry with brown rice.

Notes

SERVING SUGGESTION: Steamed frozen vegetables.

You might like

You might like