Beef & Pumpkin Coconut Curry with Toasted Cumin Seeds

Get ready to indulge in a comforting and flavorful dish that’s perfect for any night of the week! This Beef & Pumpkin Coconut Curry with Toasted Cumin Seeds is not only rich and creamy but also packed with nutrition and warmth. It’s the kind of meal that makes you feel right at home, bringing together the heartiness of beef and the sweetness of pumpkin in a delightful curry sauce.

why make this recipe

There are countless reasons to fall in love with this beef and pumpkin curry. First, it’s a one-pot wonder, which means fewer dishes to wash—who doesn’t love that? The combination of tender beef, creamy coconut milk, and aromatic spices creates a symphony of flavors that will warm your soul. Plus, pumpkin is an excellent source of vitamins and minerals, making this dish not only tasty but also nutritious. Perfect for family dinners or a cozy date night, this curry is bound to impress!

how to make Beef & Pumpkin Coconut Curry with Toasted Cumin Seeds

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into chunks
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 2 cups diced pumpkin (peeled and cubed)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tbsp brown sugar
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Toasted cumin seeds (for garnish)

For the Rice (optional):

• 2 cups basmati rice
• 4 cups water
• 1 tbsp butter or oil
• Salt, to taste

Directions:

1. Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches, searing all sides for about 5-7 minutes per batch. Remove the beef and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and golden. Add the minced garlic and ginger. Stir-fry for 1-2 minutes until fragrant.
3. Add Spices: Stir in the ground coriander, cumin, turmeric, curry powder, and brown sugar. Let the spices bloom for about 1 minute.
4. Add Pumpkin and Liquids: Add the diced pumpkin to the pot and stir to coat with the spices. Pour in the coconut milk, diced tomatoes, and beef broth. Stir everything together and bring the mixture to a boil.
5. Simmer the Curry: Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours until the beef is tender and the pumpkin is cooked through. Stir occasionally, and add more broth or water if needed to reach your desired consistency.
6. Toast the Cumin Seeds: In a small pan, dry-toast the cumin seeds over medium heat for about 2 minutes until fragrant. Be careful not to burn them! Set aside.
7. Cook the Rice (optional): While the curry is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, a pinch of salt, and butter (or oil). Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and cooked through.
8. Finish the Curry: Once the beef is tender and the pumpkin is cooked, stir in the lime juice and adjust seasoning with salt and pepper to taste.
9. Serve: Serve the Beef & Pumpkin Coconut Curry over the cooked basmati rice (if desired). Garnish with fresh cilantro and a sprinkle of toasted cumin seeds for added flavor and crunch.

how to serve Beef & Pumpkin Coconut Curry

This hearty curry can be served over a bed of fluffy basmati rice or with warm naan for a complete experience. Don’t forget to garnish with fresh cilantro and toasted cumin seeds for that extra layer of flavor!

how to store Beef & Pumpkin Coconut Curry

To store your leftover curry, allow it to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For reheating, simply warm it in a pot over low heat, adding a splash of water or broth if it’s too thick.

tips to make Beef & Pumpkin Coconut Curry

• For a spicier kick, consider adding chopped chili peppers or a dash of cayenne pepper.
• Make sure to taste as you go! Adjust the seasoning and sweetness to your liking.
• If you don’t have fresh ginger, ground ginger can be used as a substitute, but fresh will give you the best flavor.

variation

Feel free to customize this curry by adding other vegetables like carrots, spinach, or peas for extra nutrition. You can also swap out beef for chicken or chickpeas for a vegetarian option!

FAQs

1. Can I use a different type of meat?
Yes! Chicken thighs or even lamb can be great substitutes for beef in this recipe.

2. Is this curry gluten-free?
Absolutely! All the ingredients used are naturally gluten-free, making it a great option for those with gluten sensitivities.

3. How spicy is this curry?
This recipe is mild, but you can increase the spiciness by adding more curry powder or fresh chilies according to your taste preference.

Comforting One-Pot Wonder

Author: Maria Cooking Method:Simmering Cuisine:Indian Courses:Main Course

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: Total time:2 hours 15 minutesServings:6 servingsCalories:600 kcal Best Season:Summer

Description

A rich and creamy beef and pumpkin coconut curry packed with nutrition and aromatic spices.

Ingredients

• 2 lbs beef stew meat (chuck or brisket, cut into chunks)
• 1 tbsp vegetable oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 inch fresh ginger (minced)
• 2 cups pumpkin (peeled and cubed)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tbsp brown sugar
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp lime juice
• to taste salt
• to taste pepper
• for garnish fresh cilantro
• for garnish toasted cumin seeds

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches, searing all sides for about 5-7 minutes per batch. Remove the beef and set aside.
2. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and golden. Add the minced garlic and ginger. Stir-fry for 1-2 minutes until fragrant.
3. Stir in the ground coriander, cumin, turmeric, curry powder, and brown sugar. Let the spices bloom for about 1 minute.
4. Add the diced pumpkin to the pot and stir to coat with the spices. Pour in the coconut milk, diced tomatoes, and beef broth. Stir everything together and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours until the beef is tender and the pumpkin is cooked through. Stir occasionally, and add more broth or water if needed to reach your desired consistency.
6. In a small pan, dry-toast the cumin seeds over medium heat for about 2 minutes until fragrant. Be careful not to burn them! Set aside.
7. While the curry is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, a pinch of salt, and butter (or oil). Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and cooked through.
8. Once the beef is tender and the pumpkin is cooked, stir in the lime juice and adjust seasoning with salt and pepper to taste.
9. Serve the Beef u0026amp; Pumpkin Coconut Curry over the cooked basmati rice (if desired). Garnish with fresh cilantro and a sprinkle of toasted cumin seeds for added flavor and crunch.

Notes

Adjust seasoning as necessary and feel free to add extra veggies.

Keywords:beef, pumpkin, coconut curry, one-pot, dinner