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Beef & Pumpkin Curry
4 people
00h 15
03h 00
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Ingredients and Method
Ingredients
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
- 500g beef, cubed
- 500g pumpkin, peeled and cubed
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper, to taste
- 1 cup tomato puree
- 400ml coconut milk
- 1 cup water or beef broth
- Cooked rice, for serving
- Fresh basil leaves for garnish
Method
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, until it becomes translucent.
- Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
- Add the beef cubes to the pot, season with salt and pepper, and cook for 6-8 minutes until the beef is browned on all sides.
- Add the ground cumin, coriander, turmeric, cinnamon, and chili powder. Stir well to coat the beef in the spices, and cook for 1-2 minutes until the spices are fragrant.
- Stir in the tomato puree and cook for 1 minute, then add the water (or beef broth). Bring to a simmer, cover with a lid and let simmer on low heat for about an hour.
- Add the cubed pumpkin to the pot along with the coconut milk. Stir to combine, cover with a lid, and let it simmer for another hour, or until the beef is tender and the pumpkin is cooked through
- Taste and adjust seasoning if needed. Serve the curry over cooked rice, and garnish with fresh basil leaves
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