Red Beef And Pumpkin Curry Recipes

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
• Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

RED BEEF AND PUMPKIN CURRY

Steps:

• Heat the first oil in a large heavy-based saucepan over high heat.
• Add the ginger and cook, stirring for 1 minute or until aromatic.
• Add the beef and cook, stirring for 2 minutes or until browned all over.
• Transfer to a bowl and set aside.
• Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
• Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
• Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.
• Meanwhile, preheat the oven to 200c.
• Place the pumpkin in a baking pan.
• Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
• Set aside.
• Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
• Serve with rice.