• cooking oil spray
  • 2 onions, finely chopped
  • 750 g (1½ lb) lean beef fillet, cubed
  • 2 garlic cloves, crushed
  • 1 teaspoon peeled and grated fresh root ginger
  • 1 dried red Kashmiri chilli
  • 500 g (1 lb) butternut squash, peeled, deseeded and cubed
  • 2 red peppers, cored, deseeded and cubed
  • 4 tablespoons medium curry powder (see page 16)
  • 1 litre (1¾ pints) water
  • salt and pepper
  • chopped coriander leaves, to garnish

Spray a large saucepan or casserole with cooking oil spray and place over a medium-high heat. Add the onion and cook gently for 12–15 minutes.

Add the meat, garlic, ginger, chilli, butternut squash, peppers and curry powder, and stir-fry slowly for a few minutes. Pour in the measured water and stir well.

Bring to the boil, cover tightly and reduce the heat to low. Simmer gently for 50–60 minutes until the meat and squash are tender. Season to taste, stir in the coriander and serve hot with rice.

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