Red Beef And Pumpkin Curry Recipes

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RED BEEF AND PUMPKIN CURRY

Make and share this Red Beef and Pumpkin Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13



Red Beef and Pumpkin Curry image

Steps:

  • Heat the first oil in a large heavy-based saucepan over high heat.
  • Add the ginger and cook, stirring for 1 minute or until aromatic.
  • Add the beef and cook, stirring for 2 minutes or until browned all over.
  • Transfer to a bowl and set aside.
  • Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
  • Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
  • Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.
  • Meanwhile, preheat the oven to 200c.
  • Place the pumpkin in a baking pan.
  • Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
  • Set aside.
  • Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
  • Serve with rice.

Nutrition Facts : Calories 665.7, Fat 49.2, SaturatedFat 23.3, Cholesterol 146, Sodium 767.7, Carbohydrate 12.9, Fiber 1.5, Sugar 3.8, Protein 45

40 ml vegetable oil
2 tablespoons fresh ginger, chopped
1 1/4 kg round steaks, cut into large cubes
60 g purchased red curry paste (or to taste)
1 (425 g) can diced Italian tomatoes
1 (400 g) can coconut milk (I use light coconut milk)
250 ml water
40 ml fish sauce (a very important ingredient)
6 fresh kaffir lime leaves (non-existent where I live, so I often use the zest of a whole lime)
700 g pumpkin, deseeded peeled,cut into large cubes (in Australia we would use a "jap" pumpkin)
40 ml vegetable oil, extra
2 tablespoons chopped fresh cilantro
cooked long-grain rice, to serve

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