Beef Korma With Pumpkin And Beans

600g rump steak, trimmed, diced

255g Street Kitchen Punjabi Cashew Korma

2 tablespoons vegetable oil

1 brown onion, thinly sliced

450g piece pumpkin, skin & seeds removed, cut into 2cm cubes

150g green beans, trimmed, halved

steamed basmati rice, to serve

pappadams, to serve

mint leaves, to garnish

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METHOD

1. Combine beef and garlic & ginger paste from kit in a large bowl.
2. Heat oil in a large non-stick frying pan over medium heat. Add spice mix from kit and cook for 1 minute. Add onion and cook for 4 minutes or until tender. Add marinated beef and cook until browned.
3. Pour Punjabi Cashew Korma sauce and 1/3 cup water over meat. Add pumpkin, cover and cook for 20 minutes or until tender. Add beans and cook for 2 minutes or until just tender. Serve immediately with rice and pappadams. Garnish with mint.