Go Back
–+ servings
Print

Beef and Pumpkin Curry

Servings 4
Author emma

Ingredients

  • 600 g stewing beef (chuck, blade, topside)
  • 2 onions
  • 1 can chopped tomatoes
  • 1 cup water
  • 2 heaped tbsp Tandoori Paste
  • 1 tsp Chipotle Lime Salt or Man Grind
  • 2 cup diced pumpkin
  • 1 cup frozen peas (or green vegetable of your choice)
  • 1 tbsp oil

Instructions

  1. Preheat oven to 170C or see recipe notes for slow cooker instructions 

  2. Slice onion and dice beef. Saute beef and onion in oil until lightly brown. We have used a cast iron casserole with a lid. 

  3. Add tandoori paste and cook off for a minute or two 

  4. Add canned tomatoes and water, season well with Chipotle Lime Salt and stir well

    Cover with lid and place in the oven for 45 minutes

  5. After 45 minutes removed from the oven and stir well 

  6. Add diced pumpkin, stir through. Cover and return to the oven for 25 minutes or until pumpkin and beef is tender

  7. Remove from the oven and stir through peas, allow to sit for 5 minutes and serve with rice

Recipe Notes

To cook in the slow cooker place everything except the peas in the slow cooker and cook on low for 8 hours. The pumpkin will break down a bit more but this adds a lovely flavor to the gravy.

If you have a saute or sear function brown the onions and beef first, if not just add in raw.