Description
A hearty, aromatic curry featuring tender slow-cooked beef, creamy coconut milk, and sweet roasted pumpkin, infused with Australian-inspired spices for a comforting meal.
Ingredients
Scale
For the Crust:
- 1.5 kg beef chuck, cut into chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 400 ml coconut milk
- 500 g pumpkin, peeled and cubed
- 2 carrots, sliced
- 2 cups beef broth
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 180°C (350°F). Toss pumpkin cubes with a little oil, salt, and pepper, then roast for 25-30 minutes until tender and slightly caramelized.
- Heat oil in a large pot over medium-high heat. Brown beef chunks on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until soft. Add curry powder, cumin, and turmeric, cooking for 1 minute until fragrant.
- Return beef to the pot. Pour in coconut milk and beef broth, bringing to a simmer. Cover and cook on low heat for 2.5-3 hours until beef is tender.
- Add carrots and roasted pumpkin in the last 30 minutes of cooking. Season with salt and pepper.
- Serve hot, garnished with fresh coriander, alongside rice or bread.
Notes
You can customize the seasonings to taste.