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Red beef & pumpkin curry
Red beef & pumpkin curry
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Ingredients:
  • 36.80 gm vegetable oil
  • 40.00 ml chopped fresh ginger
  • 1.2kg beef steak (like round steaks), cut into large cubes
  • 60g curry paste
  • 1 425g can diced Italian tomatoes
  • 1 400g can coconut milk
  • 250ml (1 cup) water
  • 48.80 gm fish sauce
  • 6 fresh makrut lime leaves
  • 700g jap pumpkin, deseeded, peeled, cut into large pieces
  • 36.80 gm vegetable oil, extra
  • 40.00 ml chopped fresh coriander
  • Cooked white long-grain rice, to serve
Instructions:
  • In a large heavy-based saucepan, heat oil over high heat. Sauté ginger for 1 minute until fragrant. Add beef and cook for 2 minutes until browned all over. Remove and set aside in a bowl.
  • Heat the pan and infuse the aroma by stirring in the curry paste for 1 minute. Introduce beef, tomatoes, coconut milk, water, fish sauce, and lime leaves to the pan. Bring to a boil, then lower the heat and let it simmer covered for 1 1/2 hours, occasionally stirring until sauce slightly thickens.
  • Preheat your oven to 200°C. Toss pumpkin in a roasting pan with extra oil and bake for 30 minutes, or until beautifully tender and golden brown. Set aside when done.
  • Gently stir in pumpkin and coriander into the beef curry over low heat until warm. Serve with rice. (Refer to freezing note below.)

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