Beef curry

Instructions

1. Spray a non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the onion and cook for 10 minutes until softened. Tip in the steak strips and red peppers and stir-fry for 3 minutes, then add the curry powder and tomato purée and mix well.
2. Stir in the squash and the mushrooms, pour in the stock and bring to the boil. Cover and cook for 25 minutes.
3. While that’s happening, cook the rice according to the pack instructions.
4. Divide the curry between 4 bowls and top with a little yogurt and coriander. Serve with the rice.