Description
A hearty and flavorful curry made with tender beef, sweet pumpkin, and aromatic spices, served over steamed rice.
Ingredients
Scale
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 long fresh red chillies, deseeded, chopped
- 2 red onions, finely chopped
- 2 tsp olive oil
- 500g lean beef blade steak, trimmed, cut into 3cm pieces
- 400g Mutti Polpa Finely Chopped Tomatoes
- 250ml (1 cup) salt-reduced beef stock
- 300g peeled pumpkin, coarsely chopped
- 1 large zucchini, coarsely chopped
- 60ml (1/4 cup) reduced-fat coconut milk
- 120g baby spinach
- Fresh coriander sprigs, to serve
- 300g (2 cups) Coles Long Grain Rice, steamed, to serve
Instructions
- Heat olive oil in a large pan over medium heat.
- Add garlic, ginger, turmeric, coriander, cumin, chillies, and onions. Cook until fragrant and onions are softened.
- Add beef and cook until browned on all sides.
- Stir in chopped tomatoes and beef stock, then bring to a simmer.
- Add pumpkin and zucchini. Cover and cook until vegetables are tender and beef is cooked through.
- Stir in coconut milk and baby spinach. Cook until spinach wilts.
- Serve hot over steamed rice, garnished with fresh coriander sprigs.
Notes
Adjust the number of chillies for desired heat. This curry can also be made ahead and reheated for even richer flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: beef curry, pumpkin curry, Asian beef recipes, coconut curry, stovetop curry