Ingredients
- 550g cubed pumpkin
- 2 tablespoons olive oil
- 1 onion, cut into wedges
- 500g stir fry beef
- 3 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tin coconut cream
- 1 bag baby spinach
To Serve
- Rice noodles, cooked as per packet instructions
- Toasted cashew nuts
- Good handful coriander, chopped
- Thinly sliced red chilli
Method:
Steam the pumpkin until just cooked through.Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the onion until translucent.
Add in the beef and cook until browned before adding in the curry paste and brown sugar, then stir and cook for 1 minute.
Add in the coconut cream, then half fill the tin with water and add this in along with the spinach.
Mix well then simmer for 5 minutes.
Serve on top of noodles, garnished with cashew nuts, coriander and red chilli.
