Beef, Spinach & Cashew Korma Curry - PROVENIR

Ingredients

• 800 g Oyster blade steaks fat trimmed, cut into 2cm dice
• 1 tbsp Olive oil
• 2 Red onions cut into thin wedges
• 1 ½ tbsp Korma Indian curry paste
• 400 g tin Tomatoes chopped
• 300 g Pumpkin peeled, cut into 2cm dice
• 50 g Cashew nuts finely chopped
• 1 bunch English spinach trimmed, leaves shredded
• 60 ml (¼ cup) Natural yoghurt plus extra to serve
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 1 cups Steamed basmati rice and chopped coriander to serve