Beef and pumpkin curry
Savor the rich flavors of this Beef and Pumpkin Curry, combining tender beef with hearty pumpkin, zucchini, and spinach in a fragrant blend of garlic, ginger, turmeric, and exotic spices. Enhanced with coconut milk and simmered in a savory tomato and beef broth, this dish is both satisfying and nutritious, perfect for a cozy dinner at home.
Cook time 135 min
Prep time 15 min
Ingredients:
2 garlic cloves1 tsp ginger root
1 tsp turmeric powder
1 tsp dried coriander
1 tsp ground cumin
2 red hot chili peppers
2 red onions
2 tsp olive oil
1 lb beef
1 can canned tomatoes
1 cup beef broth
3 cups pumpkin
1 large zucchini
1/3 cup coconut milk
3 cups spinach
Beef and pumpkin curry is a hearty and flavorful dish that combines tender beef, sweet pumpkin, and a blend of spices to create a comforting and delicious meal. This recipe offers a balance of savory and sweet flavors, making it perfect for a cozy dinner. Follow these steps to create a delightful beef and pumpkin curry that will impress your family and friends.
Instructions:
- Peel and finely chop the garlic cloves.
- Grate the ginger root.
- Slice the red hot chili peppers thinly. For a milder curry, you can deseed them.
- Peel and finely chop the red onions.
- Peel and cube the pumpkin.
- Cut the zucchini into thick half-moons.
- Heat the olive oil in a large pot or deep skillet over medium heat.
- Add the chopped onions and sauté until they start becoming translucent, about 5 minutes.
- Add the garlic, grated ginger, sliced chili peppers, turmeric powder, dried coriander, and ground cumin. Stir well and cook for another 2-3 minutes until fragrant.
- Increase the heat to medium-high and add the beef pieces to the pot. Cook until the beef is browned on all sides, about 5-7 minutes.
- Pour in the canned tomatoes and beef broth. Stir to combine.
- Add the cubed pumpkin and cut zucchini to the pot. Stir to mix everything well.
- Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the pumpkin and zucchini are tender.
- Stir in the coconut milk and let the curry simmer for another 5 minutes.
- Just before serving, add the spinach and stir until it wilts into the curry, about 1-2 minutes.
- Remove from heat. Taste and adjust seasoning if necessary.
- Serve your beef and pumpkin curry hot, garnished with fresh herbs if desired. This curry goes great with steamed rice or naan bread.
Tips:
- For a smoother sauce, blend the canned tomatoes before adding them to the dish.
- Feel free to adjust the level of spiciness by using more or fewer chili peppers, or by removing the seeds.
- To save on prep time, you can use pre-cut pumpkin and zucchini available at most grocery stores.
- Make sure to simmer the curry long enough for the beef to become tender and for the flavors to meld together.
- Consider making the curry a day ahead of time; the flavors often deepen and improve after resting overnight.
- Add the spinach towards the end of cooking to keep it from becoming too wilted and losing its vibrant color.
With its rich, complex flavors and nutritious ingredients, beef and pumpkin curry is a wonderful addition to your recipe repertoire. Serve it over rice or with naan bread to complete the meal. Enjoy the comforting warmth and depth of this delicious dish.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 40g
Carbohydrates 24g
Fiber 6g
Sugar 13g
Fat 30g
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