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Check out the latest recommended times in our Cooking Guidelines.
Beef Massaman Curry with Roasted Butternut
Cardamom, cinnamon, lemongrass and galangal – you'll love the rich flavours of this coconutty massaman curry. Our version stars grass-fed British beef strips, sizzled till tender and juicy. Green beans, spinach and vitamin A-rich butternut squash on the side for added veg. A spritz of lime for a citrusy kick.
Prep in 10
High protein
7 plants
Serving size
Ingredients
- 600g beef strips
- 1 small butternut squash
- 80g baby spinach
- 15g creamed coconut
- 1 unwaxed lime
- 25g honey
- 200g baby tomatoes
- 1 onion
- 240g green beans
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tbsp Massaman spice paste (Soya) (Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 680
Protein: 39g
Carbs: 58g
Fat: 32g
Beef Massaman Curry with Roasted Butternut
Cardamom, cinnamon, lemongrass and galangal – you'll love the rich flavours of this coconutty massaman curry. Our version stars grass-fed British beef strips, sizzled till tender and juicy. Green beans, spinach and vitamin A-rich butternut squash on the side for added veg. A spritz of lime for a citrusy kick.
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Cooking Instructions
- 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.
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