Recipe: Creamy coconut beef and pumpkin curry

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



Step 1

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

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