Even though this curry requires a few ingredients it’s definatly worth the time to make from scratch (which is only 2 minutes anyway).   Once upon a time we would have grabbed a packet off the shelf having no idea what ingredients lurked inside.  You can add extra chillies if you want it hotter, this was mild for our taste, or leave it out completely if you wish.

It freezes really well, so make a double batch and pop the leftovers in the freezer for another night. You could also make up a triple batch of the paste and freeze this in portions.

TIP: Slice the beef really thin so it stays nice and tender.

February 20, 2018
  • 15m
  • 30m
  • 45m
  • 1

Ingredients

  • 1 kg rump steak
  • 2 tbsp. olive oil
  • 2 tbsp. beef bone broth powder
  • 300 g butternut pumpkin
  • 5 sliced mushroom
  • 400 mL tinned coconut cream
  • 1 tbsp. cornflour

Paste

  • 2 tsp. olive oil
  • 2 garlic clove
  • 1 brown onion
  • 2 long red chillies
  • 1 tsp. turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. garam marsala
  • 1 tsp. paprika

Extras

  • 1 c rice of choice

Instructions

Cooking Method

  1. Start by cooking the rice as per packet instructions and sit aside once cooked.
  2. Add all paste ingredients into a food processor or blender and blitz until it forms a paste. Scrape down sides and repeat if necessary.
  3. Heat a large frying pan to med-high and add the paste. Cook for 3 minutes until fragrant and then remove.
  4. In the same pan, add the oil and pre-heat to high. In batches to not overcrowd the pan add the meat, pumpkin and mushrooms to brown and cook through. Stir regularly.
  5. Reduce heat and add all the meat/veg back into the pan. Add the paste and stir to combine. Add all remaining ingredients and slowly simmer for 30 minutes to allow the liquid to reduce and thicken.
  6. Serve with the cooked rice.

Nutrition

  • 6