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Beef & Pumpkin Curry

Servings Number 4 people
Prep Time 00h 15
Cooking Time 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

  1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, until it becomes translucent.
  2. Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. Taste and adjust seasoning if needed. Serve the curry over cooked rice, and garnish with fresh basil leaves
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