Beef & Pumpkin Curry
A delicious Thai style curry combining beef and pumpkin, the perfect slow cooked autumn comfort food. Serve with basmati rice and poppadoms.
Servings: 6 people
Equipment
- 1 food processor (or blender)
- 1 heavy based pan
Ingredients
- 4 garlic cloves
- 40 g fresh ginger roughly chopped
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 6 green cardamom pods bruised
- 1 tsp garam masala
- 4 birdseye chillies whole and pierced
- 2 red onions
- 2 white onions
- 800 g beef - diced stewing steak Native & Wild
- 2 400g cans chopped tomatoes
- 600 g chopped pumpkin
- 1 tin chick peas
- ½ pint beef stock
- 120 ml coconut milk
Instructions
- Blitz the onions, garlic, ginger, turmeric, cumin and coriander in a food processer until a paste forms. Add a little water if too dry.4 garlic cloves, 40 g fresh ginger, 2 tsp turmeric, 2 tsp ground coriander, 2 red onions, 2 white onions, 2 tsp ground cumin
- Heat a little olive oil in a heavy based pan and brown the beef in batches. Trasnfer to a plate.800 g beef - diced stewing steak
- Add the onion spice paste to the saucepan and cook for a few minutes until the aromas are released.
- Add the browned beef to the pan together with the bruised cardamom pods, chillies and chopped tomatoes and simmer on a low heat for two hours.6 green cardamom pods, 4 birdseye chillies, 2 400g cans chopped tomatoes
- Add the chopped pumpkin, chick peas, beef stock and coconut milk and cook gently for another hour.600 g chopped pumpkin, 1 tin chick peas, ½ pint beef stock, 120 ml coconut milk
- Stir in the garam masala 15 minutes before serving.1 tsp garam masala
- Serve with basmati rice and poppadoms.
This recipe has been lovingly created for Kilduff Farm by Eilidh Eccles, Native & Wild.
Husband and wife team, Peter and Eilidh started Native & Wild in summer 2019 with their gorgeous little ones, Miss Matilda and wee Innes in tow. They have an obsession with food and farming and recognising a demand for locally produced, sustainable, seasonal food, they decided to embark on an adventure of marketing and selling their own produce. In 2020 they are branching out into event catering and will be bringing their delicious produce to The Patch in their converted horsebox.