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Available for over a year

Beef and pumpkin massaman curry. This curry is so simple, easily adaptable and ready on the table in just fifteen minutes. Use whatever pumpkin/squash or potatoes you fancy, swap the beef for chicken or tofu, you could add green beans if you fancy. Ingredients: • 2 tablespoons veg/rapeseed oil • 2 heaped tablespoons massaman curry paste • 1 tin coconut milk • 400g stir fry beef • 400g or a few handfuls chopped skinless pumpkin/squash • Fresh coriander and green pumpkin seeds to garnish (optional) Method: 1. Heat the oil in a large saucepan then add the curry paste and stir for 30 seconds. 2. Add the coconut milk, beef and pumpkin, turn the heat to medium, cover with a lid and cook for about 10 minutes or until the pumpkin is soft. 3. Serve with rice, garnish with fresh coriander and a scattering of toasted pumpkin seeds (the green ones you buy from the supermarket).