We love a good curry, but with two fussy kids, it is often hard. Once upon a time we would have grabbed a packet off the shelf and pour it in, but not since we have been additive free. Now I love to make up recipes full of flavour and spice….so yum!
You can add extra chillies if you want it hotter, this was mild for our taste.
It freezes really well, so make a double and pop the leftovers in the freezer for another night. You could also make up a triple of the paste and freeze this in portions.
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Tracey and Jo
- 2 garlic gloves
- 1 brown onion
- 2 long red chillies
- 1 tsp. tumeric
- 1 tsp. corriander
- 1 tsp. cumin
- 1 tsp. ginger
- 1 tsp. garam marsala
- 1 tsp. paprika
- 1 tbsp. cornflour
- 1 tbsp. thermomade veggie stock paste
- 2 tsp. coconut oil
- 1 kg rump steak, sliced thinly
- 1 tsp. coconut oil
- 2 tblsp beef bone broth powder + 1 cup hot water, mixed well
- 1 tsp. ginger
- 300 g butternut pumpkin, peeled and diced
- 5 mushrooms, sliced
- 1 x tin coconut cream
- Place all paste ingredients into thermo jug and blitz for 10 secs/speed 6. Scrape down sides and repeat. Cook for 3 mins/100C/speed 2
- Meanwhile, heat a large frying pan till med/hot. Add oil and cook off the meat in two batches
- Reduce heat and add all the meat back into the pan. Add spice mix and bone broth mixture. Stir well and simmer for 3 mins
- Add pumpkin and mushrooms. Cover and cook for 15 mins
- Add coconut cream, stir well and simmer for a further 5 mins
- Serve once ready with some cooked rice