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.
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
- 15m
- 15m
- 30m
- 1
Ingredients
Spice Mixture
- 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
Everything Else
- 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
Instructions
- 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
Yum!! Making this tonight! Will update how I go!! Looks and sounds delicious!
Wow!!! This dish is amazing!!! 5 stars!! I slow cooked it on simmer for about an hour and the meat was so incredibly tender. The flavours were amazing. Will be on high rotation in this household! The 2 red chillies are the perfect amount of spice for kiddos! Highly recommend!
This dish is amazing! So so tasty and full of flavour. I skipped the chillies and added about half a teaspoon of chilli powder instead, just enough of a kick not to put the kids off. Served with brown rice. Definitely one that we will enjoy again.
Added beans, carrot and red capsicum as had a few extras for dinner and all were very happy with this lovely meal. Will be on the menu again.
This curry has become a regular in our household, especially with pumpkin being in season. It works well in the slow cooker when I am short of time and have tougher cuts of meat to use. I also bulk it up a bit by adding some chickpeas in. Yum!
Hi if I slow cook this. Do I add the cocnut cream just before I serve it. Thanks
Yes, or you could add it in when required in the recipe too.
Thank you. Trying this in the slow cooker tomorrow. Another question I will brown the meat off. Do I do the same with the spices too. Just to open the flavours too?
You can if you wish to, but it’s not necessary as slow cooking develops the flavours.
Yes, I would not add the cream too early otherwise it might curdle 🙂
Thank you. Will add cream about 15 mins before I serve it