10/09/2026
SLOW COOK BEEF & BUTTERNUT SQUASH CURRY!
Okay… this is delicious! It IS a little more effort - but it is 100% worth it and gives you loads of leftovers!
And even though it IS a bit more effort, it’s really only 30 minutes of prep time, then 3 hours in the oven….
Serves 5
Calories: 391kcal
Protein: 45g
Anyway - here it is 👇
Ingredients:
1 x Medium onion
1 x 750g Diced lean beef (Aldi)
1 x Tikka Masala paste Jar (Aldi)
1 x Tin of tomatoes
1 x Tablespoon of oil (15ml)
1/2 a Butternut Squash
1 x Can of chickpeas
1 x Beef stock pot
1 x Squeeze of tomato puree (about a tablespoon)
4 x Frozen cubes of spinach (or half a bag of fresh leaves)
Method:
1. Chop half a butternut squash and cut into cubes
2. Spray with some fry lite oil and cook in the air fryer for 20 minutes at 200 degrees C, or in a normal oven for 30 minutes at 180 degrees
3. Whilst thats cooking, drizzle some oil in a pan and get the pan nice and hot
4. Add the diced beef, and brown
5. Once every piece is nice and brown, set aside
6. Add another drizzle of oil to the pan and add your chopped onion
7. Cook until it starts to soften
8. Add your jar of tikka paste, filling it up with a bit of water to make sure you get it all out
9. Cook for a couple of minutes, stirring regularly
10. Add your beef stock pot and big squeeze of tomato puree - give everything a good stir
11. Then add your tin of tomatoes, filling it up twice with water
12. Add your can of chickpeas, including the water
13. Your butternut squash should be nice and roasted, so add it to the curry
14. It’s now ready for the oven!
15. Cook for 3 hours at 160 degrees celsius
16. If using frozen spinach, half an hour before it’s ready from the cubes in - if using fresh just stir through right at the end when it’s finished cooking!
Serve with your favourite sides and enjoy!