ZAR - A winner, mid week or for the weekend!

If you're planning ahead for the weekend, this is so easy and yummy. As usual perfect to cook and freeze - maybe a good Friday night takeaway substitute? If you can't get chuck steak, beef skirt will do.

Serves 4

600g chuck steak, cut into approx 2cm pieces
1 Spanish (red) onion, chopped
1 tsp turmeric
1 tsp cumin
2 tsp ground coriander
2 cloves garlic
2 tsp fresh ginger
juice of 1 lemon
1 tbsp tomato paste
300g butternut squash, peeled and cubed
Half a head of cauliflower, broken into small florets
1 litre beef or chicken stock
1/2 cup frozen peas

Put the spices, garlic, ginger and lemon juice in a pestle and mortar and make into a paste. Or put into a herb grinder of a food processor and blitz to a paste.
Heat 1 tsp olive oil in a heavy based pan over a medium high heat. Once hot, brown the beef, in separate batches if needed. With all the beef in the pan, add the onion and cook for a few mins until soft. Remove everything from the pan.
Put the spice paste in the same pan over a medium heat and cook for a few mins. Return beef and onion to the pan with tomato paste, butternut, cauliflower and stock. Stir and simmer for 1.5 hours. Taste and season with salt and pepper. Add in the peas and cook for 5 more mins.

Per serving (curry only) Carbs; 17.5g, Prot; 58g, Fat; 9g

Serve with rice and green vegies. A tip with rice - cook half a cup per person, that way you won't have too much. I find rice is one of those foods that people eat way too much of. If you have a couple of spoons cooked and fill the rest of your plate with vegies, you'll find you don't miss it. You will generally eat this meal at night and you don't need all those unused carbs sitting and turning into fat. If you can do with out the rice....even better.