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Creamy coconut beef and pumpkin curry
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Prep Time:
10 minutes
Cook Time:
380 minutes
Total Time:
390 minutes
Effortlessly flavorful slow-cooker Indian beef and pumpkin curry served with fluffy rice for a simple and delicious meal.
Ingredients:
  • 18.20 gm peanut oil
  • 20.00 ml finely chopped fresh ginger
  • 80g (1/3 cup) rogan josh curry paste
  • 1.5kg beef chuck steak, cut into 4cm pieces
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 250ml (1 cup) vegetable liquid stock
  • 1 sprig fresh curry leaves, plus extra, to serve
  • 600g peeled, deseeded pumpkin, cut into 3cm pieces
  • 10.00 gm Cornflour
  • 270ml can coconut cream
  • Coles Basmati Rice, steamed, to serve
Instructions:
  • In a large saucepan, heat the oil over high heat until shimmering. Stir in the ginger for 1 minute until softened. Then, add the curry paste and cook for another minute to develop its aroma. Toss in the beef and cook for 5 minutes, ensuring it's well coated in the flavors.
  • Place the beef mixture in the slow cooker, pour in the tomato and stock, then stir in the curry leaf. Cook on High for 5 hours until the beef is tender. Add the pumpkin, cover, and cook for another hour until both the pumpkin and beef are tender.
  • In a small bowl, combine the cornflour with 80ml (1/3 cup) coconut cream. Pour the mixture into the slow cooker and cook uncovered for 10 minutes, or until it thickens.
  • Plate the curry, generously drizzle with the reserved coconut cream, and serve with rice, garnished with extra curry leaves.

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