Beef Massaman Curry with Roasted Butternut
Ingredients
- 1 small butternut squash
- 15g creamed coconut
- 240g green beans
- 25g honey
- 1 lime
- 1 brown onion
- 80g baby spinach
- 80g coconut yoghurt
- 160g brown rice
- 4 tbsp Massaman spice paste (Soya)
- 600g beef strips
- 200g seasonal tomatoes
Description
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Place onto a lined baking tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until soft and golden. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, heat a large frying pan with 1/2 tsp oil on medium-high heat. Add the beef strips and cook for 3 mins, until golden brown. Remove from the pan and leave to one side.
- Meanwhile, thinly slice the onion and halve the tomatoes. Trim and cut the green beans into 2cm pieces. Reheat the pan with 1/2 tsp oil on medium heat. Add the onion and tomatoes, and cook for 5-7 mins, until golden and softened. Add a splash of water if they start to burn. Add the massaman paste, cook for 1 min, then add the yoghurt, creamed coconut, honey, green beans and 250ml water. Stir well to dissolve the creamed coconut. Bring to a boil, then simmer for 4-6 mins, until the sauce has reduced and beans are cooked.
- Rinse the spinach and add to the pan, along with the cooked squash and beef strips. Simmer for a final 2 mins, until the spinach has wilted. Add a splash of water if the sauce gets too thick. Season to taste with sea salt and black pepper.
- Squeeze the juice from the lime (or to taste) into the curry and mix well. Then serve alongside the rice and garnish with any remaining lime, cut into wedges.
