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Beef and pumpkin curry
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Prep Time:
30 minutes
Cook Time:
160 minutes
Total Time:
190 minutes
Spicy pumpkin dish bursting with flavor.
Ingredients:
  • 36.80 gm grapeseed oil
  • 1 1/2 tsp cumin seeds
  • 1 tsp mustard seeds (see note)
  • 1 cinnamon stick
  • 3 cardamom pods, bruised
  • 12 fresh curry leaves
  • 1 large brown onion, finely chopped
  • 6cm-piece fresh ginger, peeled, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 small fresh red chillies, finely chopped
  • 3 tsp garam masala
  • 3 tsp ground turmeric
  • 400g can crushed tomatoes
  • 130g (1/2 cup) Greek Style Yoghurt
  • 1.2kg gravy beef, excess fat trimmed, cut into 4cm pieces
  • 375ml (1 1/2 cups) water
  • 600g Kent pumpkin, peeled, cut into 3cm pieces
  • 40.00 ml chopped fresh coriander
  • Steamed Basmati rice, to serve
  • Mango chutney, to serve
  • Cucumber & mint raita, to serve
Instructions:
  • In a large saucepan over medium-low heat, warm the oil. Add cumin seeds, mustard seeds, cinnamon, and cardamom, and stir until fragrant, about 1 minute. Toss in the curry leaves and stir until aromatic, about 1 minute. Incorporate the onion and cook until softened, about 2-3 minutes. Stir in ginger, garlic, and chilli, and cook until fragrant, about 1 minute. Finally, add garam masala and turmeric, and stir until aromatic, about 1 minute.
  • Combine the tomato and yogurt in the pan, stirring for 1-2 minutes until well mixed. Add the beef and stir for 5 minutes until it changes color. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally until a sauce forms.
  • Pour in the water and add seasoning. Simmer, partially covered, stirring occasionally, for 1 hour and 30 minutes until the beef is tender. Mix in the pumpkin and continue to cook, partially covered, stirring occasionally, for 30-40 minutes until the pumpkin is tender.
  • Incorporate the fragrant coriander. Enjoy the curry with fluffy steamed rice, tangy chutney, and cooling raita.

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