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Beef and pumpkin curry
Beef and pumpkin curry
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Healthy, low-calorie, gluten-free beef and pumpkin curry for guilt-free comfort food.
Ingredients:
  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 2 long fresh red chillies, deseeded, chopped
  • 2 red onions, finely chopped
  • 9.20 gm olive oil
  • 500g lean beef blade steak, trimmed, cut into 3cm pieces
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 250ml (1 cup) salt-reduced beef stock
  • 300g peeled pumpkin, coarsely chopped
  • 1 large zucchini, coarsely chopped
  • 60ml (1/4 cup) reduced-fat coconut milk
  • 120g baby spinach
  • Fresh coriander sprigs, to serve
  • 300g (2 cups) Long Grain Rice, steamed, to serve
Instructions:
  • Combine garlic, ginger, turmeric, ground coriander, cumin, chilli, and half of the onion in a food processor and blend until a coarse paste is achieved.
  • In a large saucepan over high heat, sizzle 1 teaspoon of oil. Sear beef in 2 batches, stirring, for 2-3 minutes until beautifully browned. Transfer to a plate.
  • In a pan over medium heat, warm up the rest of the oil. Toss in the remaining onion and sauté for 3-4 minutes until it becomes soft. Mix in the spice paste and cook for 2 minutes until it releases its aromatic flavors.
  • - Add the beef back to the pan along with tomato and stock. Bring to a boil. Cover and simmer over low heat for 1 1/2 hours. - Mix in the pumpkin and simmer uncovered for 15 minutes. - Stir in zucchini and 2 tablespoons coconut milk. Cook for 5 minutes until the pumpkin is tender. - Season to taste. - Fold in the spinach and drizzle with the remaining 1 tablespoon of coconut milk. - Garnish with coriander and serve alongside rice.

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