Beef & Pumpkin Coconut Curry
A comforting and flavorful one-pot dish combining tender beef, creamy coconut milk, and sweet pumpkin, perfect for family dinners or cozy nights.
Ingredients
Main Ingredients
- 2 lbs beef stew meat (chuck or brisket), cut into chunks Tender beef for best results.
- 1 tbsp vegetable oil For browning the beef.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 cups diced pumpkin (peeled and cubed) Fresh pumpkin is preferred.
- 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 and pepper Adjust according to preference.
- 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
- to taste Salt A pinch for flavor.
Instructions
Preparation
- 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.
- 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.
- Stir in the ground coriander, cumin, turmeric, curry powder, and brown sugar. Let the spices bloom for about 1 minute.
- Add the diced pumpkin to the pot and stir to coat with the spices.
Cooking the Curry
- Pour in the coconut milk, diced tomatoes, and beef broth. Stir everything together and bring the mixture to a boil.
- 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.
- In a small pan, dry-toast the cumin seeds over medium heat for about 2 minutes until fragrant. Be careful not to burn them!
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.
Finishing Touches
- Once the beef is tender and the pumpkin is cooked, stir in the lime juice and adjust seasoning with salt and pepper to taste.
- 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.
Notes
For a spicier kick, consider adding chopped chili peppers or a dash of cayenne pepper. Make sure to taste as you go! Adjust 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. 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!