Beef & Pumpkin Curry

by - October 27, 2015

Beef & pumpkin curry with spinach, coriander and rice

Zero washing up, packed with iron and perfect for this s*** weather! Another way to use pumpkin in my pumpkin recipe series. Curl up in front of Netflix and spoon warm gooey pumpkin and tender beef into your face. 

This works best if you have a spare couple of hours to let the meat cook and tenderise; you don't want that chewy chewy chewy beef. I'd say 3 hours is optimum. Serve this on brown rice to stretch it further or omit the rice and serve fewer people to keep it paleo. 

Serves 3


500g casserole/stewing beef
1 red onion
3 large cloves of garlic
3 tbs tomato puree
1 can of coconut milk
2 large handfuls of pumpkin, chopped but leave the skin on!
1 bag of spinach
1 big bunch of coriander
Zest and juice of 1 lemon
2 tbs curry powder
Salt and pepper
Sour cream, to serve
Olive or rapeseed oil

Fry the onion and garlic in a little oil in a large pot before adding the beef and letting it brown for a few minutes.

Add the coconut milk, the tomato puree & the curry powder and turn down to a simmer. Put the lid on and leave for about 2 hours on low, stirring occasionally.

Add the pumpkin about 20 minutes before you're ready to eat, as well as the lemon zest - you might want to put your rice on now too, if you're having it.

About 5 minutes before serving, stir through the spinach. This needs zero cooking and as soon as it's cooked for longer than 2 minutes it wilts to nothing, we want to keep it's structure as much as possible.
Add the lemon juice and the coriander and season to taste.

Serve with whatever garnishes you require - extra chilli, more coriander, more zest & sour cream make it sparkle for me!

Let me know how you get on!

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