Creamy Coconut Beef and Pumpkin Curry

Let the crockpot do all the work with this slow-cooker Indian beef and pumpkin curry. Serve with rice for a super-easy dinner.

Ingredients

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• 1 tbsp peanut oil
• 1 tbsp finely chopped fresh ginger
• 80g (⅓ cup) rogan josh curry paste
• 1.5kg beef chuck steak, cut into 4cm pieces
• Mutti Polpa finely chopped tomatoes
• 250ml vegetable stock
• 1 sprig fresh curry leaves, plus extra to serve
• 600g peeled, deseeded pumpkin, cut into 3cm pieces
• 1 tbsp cornflour
• 270ml can coconut cream
• Basmati rice, steamed, to serve

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Recipe

Step 1
Heat the oil in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the beef and cook, stirring for 5 minutes or until well coated.

Step 2
Transfer the beef mixture to the bowl of a slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.

Step 3
Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.

Step 4
Divide the curry among serving plates. Drizzle with some of the remaining coconut cream (see note). Serve with rice and topped with extra curry leaves. Watch our step-by-step video below to see how to make our Creamy coconut beef and pumpkin curry recipe.