Beef and Vegetable Balti

Serves 4

Preparation time: 15 minutes
Cooking time: Under 30 minutes

Ingredients:
375g/12oz lean minced beef
2 large red onions, peeled and finely sliced
4 garlic cloves, peeled and finely chopped or crushed
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1 small red chilli, deseeded and finely chopped, optional
30ml/2tbsp Balti curry paste, or similar
200g/7oz butternut squash, peeled, deseeded and diced
1 small cauliflower, cut into small florets (about 300g/10½oz)
1 x 400g can cherry or chopped tomatoes
300ml/½pint good, hot vegetable stock
200g/7oz green beans, topped and tailed
30ml/2tbsp fat free Greek yogurt
Small bunch freshly chopped coriander, to garnish

Method:
Heat a large non-stick frying pan and dry fry the beef, onions and garlic for 4-5 minutes or until brown breaking up any lumps with the back of a wooden spoon.
Add the ginger, chilli and curry paste.  Cook for 2-3 minutes.
Add the squash, cauliflower, chopped tomatoes and stock.  Bring to the boil, reduce the heat, cover and simmer for a further 15 minutes.  Add the beans and cook for a further 5 minutes.
Remove the pan from the heat, cool a little and spoon over a little Greek yogurt.
Garnish with the coriander and serve with naan bread.

Tip:
If preferred substitute the butternut squash for potatoes.

Recipe provided by www.simplybeefandlamb.co.uk