CREAMY COCONUT BEEF AND PUMPKIN CURRY RECIPE
Let
the crockpot do all the work with this slow-cooker Indian beef and pumpkin
curry. Serve with rice for a super-easy dinner.
Prep
Time : 10 mins
Cook
Time : 6 hours 20 mins
Total
Time : 6 hours 30 mins
Servings : 6
INGREDIENTS
·
1
tablespoon peanut oil
·
1
tablespoon finely chopped fresh ginger
·
80g
(1/3 cup) rogan josh curry paste
·
1.5kg
beef chuck steak, cut into 4cm pieces
·
400g
can chopped tomatoes
·
250ml
(1 cup) Massel chicken style liquid stock
·
1
sprig fresh curry leaves, plus extra, to serve
·
600g
peeled, deseeded pumpkin, cut into 3cm pieces
·
1
tablespoon cornflour
·
270ml
can coconut cream
·
Steamed
rice, to serve
·
Select
all ingredients
INSTRUCTIONS
1.
Heat
the oil in a large saucepan over high heat. Add the ginger and cook, stirring,
for 1 minute or until softened. Add the curry paste and cook, stirring, for 1
minute or until aromatic. Add the beef and cook, stirring for 5 minutes or
until well coated.
2. Transfer
the beef mixture to the bowl of a slow cooker. Add the tomato and stock. Stir
to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the
beef is tender. Add the pumpkin. Cover and cook for a further hour or until
pumpkin and beef is tender.
3.
Place
the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to
combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes
or until thickened.
4.
Divide
the curry among serving plates. Drizzle with some of the remaining coconut
cream (see note). Serve with rice and topped with extra curry leaves.
NOTES
Pour
any remaining coconut cream into a small plastic container and cover with a
lid. Use within 4 days or freeze for up to 3 months.
Recipe
from taste.com.au
Delicious Food Recipes
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