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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).