Beef Curry and Rice

Ingredients:
1 sliced red onion
500g lean rump steak
1 chopped red pepper
1 tbsp curry powder
2 tbsp tomato puree
1 medium butternut squash
275ml beef stock
200g dried basmati rice
150g fat free natural yogurt

1. Cook onion in low cal spray for 10 minutes. Cut steak into strips, add to pan with red pepper and cook, stirring for 3 minutes. Add tomato puree, curry powder and mix.
2. Peel and chop the squash and stir into pan. Pour in stock and bring to boil. Cover and cook for 25 minutes.
3. Meanwhile, cook rice in lightly salted boiling water.