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 batch and pop the leftovers in the freezer for another night. You could also make up a triple of the spice mixture and freeze this in portions.

Related Recipe:  Vegetable Stock Paste

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy
Tracey and Jo

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

Ingredients

Spice Mixture

  • 2 garlic gloves
  • 1 brown onion
  • 2 long red chillies
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. ginger
  • 1 tsp. garam marsala
  • 1 tsp. paprika
  • 1 tbsp. cornflour
  • 1 tbsp. vegetable stock paste (recipe linked above)
  • 2 tsp. coconut oil

Everything Else

  • Rice of choice
  • 1 kg rump steak, thinly sliced
  • 1 tsp. coconut oil
  • 2 tbsp. beef bone broth powder + 1 cup hot water, mixed well
  • 300 g butternut pumpkin, peeled and diced
  • 5 mushrooms, sliced
  • 1 x tin coconut cream

Instructions

Thermal Cooking Method

  1. Start by cooking your rice as per packet instructions
  2. Place all spice mixture ingredients into your thermal cooking device and blitz for 10 seconds/speed 6. Scrape down sides and repeat. Cook for 3 minutes/100ºC/speed 2.
  3. Meanwhile, heat a large frying pan until medium-hot. Add oil and cook off the meat in two batches.
  4. Reduce heat and add all the meat back into the pan. Add spice mix and bone broth powder. Stir well and simmer for 3 minutes.
  5. Add pumpkin and mushrooms then cover and cook for 15 minutes.
  6. Add coconut cream, stir well and simmer for a further 5 minutes.
  7. Serve and Enjoy!

Traditional Cooking Method

  1. Start by cooking rice as per packet instructions
  2. Place all spice ingredients into a food processor or blender and blitz for 10 seconds/medium speed. Scrape down sides and repeat.
  3. Cook off spices in a frying pan over medium-hot heat for 3 minutes until fragrant. Once cooked, set aside.
  4. In the same pan, add oil and cook off meat in two batches.
  5. Reduce heat and add all the meat back into the pan. Add spice mix and bone broth powder. Stir well and simmer for 3 minutes.
  6. Add pumpkin and mushrooms then cover and cook for 15 minutes.
  7. Add coconut cream, stir well and simmer for a further 5 minutes.
  8. Serve and enjoy!
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