Solo: Butternut Curry

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Solo: Butternut Curry

Beef, butternut & lemongrass coated in a fragrant coconut curry, served on a bed of brown rice.

Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • ¼ x onion – peel & slice thinly
  • ¾ tsp x cumin
  • ½ clove x garlic – peel, grate finely & chop
  • 125g x beef cubes – cut into smaller cubes (1½ cm)
  • ¼ x lemongrass stalk – chop finely
  • ¼ x butternut – cut into cubes, skin on (1½cm)
  • 100ml x coconut milk
  • 3g x fresh coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice: Pour boiling water (¾ cup for 1) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 3

Beef cubes: Place a pan on medium-high heat with olive oil (1 tbsp for 1). Add the onion and cook for 1 minute then sprinkle in the cumin. Sauté for 1 minute, add the garlic and cook for another minute. Season the beef cubes with salt and pepper, turn the heat up to high, then add them to the pan and cook for 3-4 minutes until browned and cooked all over, but still slightly pink inside. Remove from the pan and set aside.

Step 4

Fragrant curry: Using the same pan on medium-high heat, add the lemongrass and butternut, pour in the coconut milk with water (¼ cup for 1), cover and let it simmer (gently boil) for 15 minutes until the butternut has softened. If the water cooks away and the butternut isn’t soft yet, add more water (1 tbsp for 1) and cook for another 5 minutes. Add the beef cubes with the onion and garlic and mix through. Season to taste.

Step 5

Serve the brown rice topped with the fragrant curry and sprinkle with the fresh coriander.

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