low-cal dinners

1 tbs extra virgin olive oil
 600g beef oyster blade steak, excess fat trimmed, cut into 2cm pieces
 2 large carrots, peeled, cut into 2cm pieces
 1 large brown onion, cut into thin wedges
 2 garlic cloves, crushed
 2 tbs gluten-free korma curry paste
 1 cinnamon stick
 400g can diced tomatoes
 400g can chickpeas, rinsed, drained
 150g green beans, trimmed, halved crossways
 80g baby spinach
 90g (¹/3 cup) natural yoghurt
 2 tbs cashews, toasted, coarsely chopped
 Fresh curry leaves and Lime cheeks, to serve

1 Preheat oven to 170°C/150°C fan forced. Heat half the oil in a large flameproof casserole dish over high heat. Add the beef and cook, turning, for 2-3 minutes or until browned. Transfer to a plate.

2 Add the remaining oil to the dish and heat over medium heat. Add the carrot and onion. Cook, stirring, for 6-7 minutes or until softened. Add the garlic and curry paste. Cook, stirring, for 1-2 minutes or until aromatic. Add the cinnamon, tomato and 300ml water. Stir to combine, then bring to the boil.

3 Return the beef to the dish and cover. Bake for 1 hour 20 minutes. Add the chickpeas and bean. Stir until combined. Cover and bake for 20 minutes or until the beef is very tender. Remove and discard the cinnamon.

4 Add the spinach to the dish and stir until wilted. Top the curry with yoghurt, then sprinkle with the cashew and curry Leaves. Serve with lime cheeks.