Beef and vegetable red curry
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.