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.