23 Feb Recipe: Creamy coconut beef and pumpkin curry
Let the crockpot do all the work with this slow-cooker Indian beef and pumpkin curry. Serve with rice for a super-easy dinner.
Prep: 10 minutes | Cook: 6 hours, 20 minutes | Serves: 6
- 1 tbsp peanut oil
- 1 tbsp finely chopped fresh ginger
- 80g (1/3 cup) rogan josh curry paste
- 5kg beef chuck steak, cut into 4cm pieces
- Mutti Polpa Finely Chopped Tomatoes 400g
- 250ml (1 cup) Massel vegetable liquid stock
- 1 sprig fresh curry leaves, plus extra, to serve
- 600g peeled, deseeded pumpkin, cut into 3cm pieces
- 1 tbsp Coles Cornflour
- 270ml can coconut cream
- Steamed rice, to serve
Heat the oil in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the beef and cook, stirring for 5 minutes or until well coated.
- Step 2
Transfer the beef mixture to the bowl of a slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.
- Step 3
Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.
- Step 4
Divide the curry among serving plates. Drizzle with some of the remaining coconut cream (see note). Serve with rice and topped with extra curry leaves.
Recipe and photo courtesy of taste.com.au.