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–+ servings

Beef and Pumpkin Curry

Servings 4

Ingredients

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

Instructions

  • Preheat oven to 170C or see recipe notes for slow cooker instructions 
  • Slice onion and dice beef. Saute beef and onion in oil until lightly brown. We have used a cast iron casserole with a lid. 
  • Add tandoori paste and cook off for a minute or two 
  • 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
  • After 45 minutes removed from the oven and stir well 
  • Add diced pumpkin, stir through. Cover and return to the oven for 25 minutes or until pumpkin and beef is tender
  • Remove from the oven and stir through peas, allow to sit for 5 minutes and serve with rice

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.