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Beef, squash and plantain curry
Fruit and vegetables
400g/14oz
butternut squash
, peeled, seeds removed, cut into 2cm/¾in chunks
1 brown
onion
, roughly chopped
2
garlic
cloves, finely chopped
20g/¾oz chunk fresh root
ginger
, peeled and finely grated
10g/⅓oz bunch
fresh coriander
, leaves roughly chopped, plus extra to garnish
½
lime
, juice only
1 ripe
plantain
(or 2 large bananas)
1
lime
, cut into wedges
Tins, packets and jars
½–1 tsp dried flaked chillies (optional)
½ tsp
sumac
400ml/14fl oz tin
coconut milk
300g/10½oz
rice
, cooked according to packet instructions (see Recipe Tip for turmeric
rice
)
Cooking ingredients
2 tbsp
rapeseed oil
2 tsp
garam masala
1 tsp ground
cumin
½ tsp ground
turmeric
3 tbsp
rapeseed oil
Meat, fish and poultry
400g/14oz lean
beef mince
Back to recipe
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