Rogan Squash With Brown Rice and Homemade Raita Medium

Cook the brown basmati rice according to package instructions and set aside.
In a bowl, combine the beef, curry powder, and a pinch of salt. Mix well.
Heat a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the diced onion and garlic. Cook until the onion is soft and translucent, about 5-7 minutes.
Add the onion powder, garlic powder, vegetable stock cube, salt, and pepper to the skillet. Stir well to combine.
Add enough water to the skillet to cover the butternut squash. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the squash is tender.
While the squash is cooking, make the raita. In a small bowl, combine the quark cheese, minced garlic, diced red onion, grated carrots, diced cucumber, cumin seeds, salt, stevia sweetener, fresh coriander leaves, and diced red chili pepper. Mix well and set aside.
Once the squash is cooked, remove the bay leaf and transfer the mixture to a blender. Blend until smooth.
Return the squash sauce to the skillet and add the cooked beef. Simmer for an additional 5-10 minutes or until the beef is heated through.
Serve the beef rogan squash over the cooked brown basmati rice, with a dollop of raita on top. Enjoy!