Beef Curry With a Pumpkin Twist

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This curry base is made from pumpkin and feels just like the thick, luscious curry sauces you get in North Indian restaurants. Full of flavour!

Serves: About 4     Time: Ummm… kinda got lost in the moment with this one… 45 mins?

Ingredients: About a quarter of a pumpkin (cubed), olive oil, 1 chopped onion, a couple of cloves of fresh garlic (crushed/finely chopped), half a fresh chilli (chopped) a little bit of fresh ginger (grated or chopped), cumin, paprika, turmeric, curry powder, salt, water, chopped spinach, a few dollops of coconut cream, chopped steak (I used schnitzel because it’s nice and thin, but your choice). I usually use about a generous tablespoon of each of the spices, but it is up to you.

Steps: Roast the pumpkin on about 200 degrees celsius for about half an hour or until it softens.

Saute onion, garlic, ginger and chilli in olive oil in a pan until it softens. Add the spices and salt. Continue to cook, stirring occasionally, until spices are aromatic. It should be looking like a paste, so add more olive oil and/or water if it does not. Add the spinach and continue to cook until it wilts.

Pop the pumpkin and spice paste/spinach from the pan into a food processor, along with a couple of dollops of coconut cream and some water (I think I used about half a cup of water). Blitz until smooth.

Return the new creamy , pumpkin-y spice mixture to the pan, and add in your beef. Stir until the beef cooks through to your liking.

Enjoy with Savoury Naan-like Flatbread!

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