5 min Prep, 25 min Cook
Contains 1 tbsp massaman curry paste (crustaceans) and more
A rich beef massaman curry with baked butternut squash noodles, a fantastic alternative to starchy noodles, adding extra flavour and beta-carotene for boosting the immune system.
Preheat the oven to 180C / gas mark 4.
Peel the squash. Using a peeler, slice the squash into long thin strips. Dice the beef into bite-sized pieces.
Place the butternut squash noodles on a baking tray, lightly toss in 1/2 tbsp oil and a sprinkle of sea salt. Set aside.
Boil a kettle and dissolve the creamed coconut in 200ml boiling water. Heat a pan with 1/2 tbsp oil on a high heat. Place the beef into the pan and brown for 5 mins, then add the curry paste for 1 min.
Add the creamed coconut to the pan, then add the spinach and half of the coriander. Place a lid on the pan and turn down to a low-medium heat. Leave covered for 15 mins, stirring occasionally. Season with a sprinkle of sea salt.
Meanwhile, place the butternut squash tray in the oven and cook for 15 mins.
To serve, place the butternut squash noodles on a plate and top with the beef massaman curry. Sprinkle over the crunchy peanuts and remaining coriander.
Serving Size 479.5 g
|Amount Per Serving|
|Calories 693 cals||35%|
|% Daily Value*|
|Kilojoules 2901 kJ||35%|
|Fat 30.1 g||46%|
|Sodium 372.1 mg||16%|
|Carbohydrate 40.7 g||14%|
|Protein 49 g||98%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|