Red Beef and Pumpkin Curry
Can't seem to go past curries on a cold, wintry night, especially when it's raining like heck outside the tent and the whole tribe is bellowing like oxen for a feedServes 4
Red Beef and Pumpkin Curry
- 2 x tbsp vegetable oil
- 2 x tbsp chopped fresh ginger
- 1.2kg blade steak cut into inch cubes
- 75g red curry paste
- 1 x 425g tin diced tomatoes
- 1 x 410g can coconut milk
- 1 cup water
- 2 x tbsp fish sauce
- 700g pumpkin cut into large pieces
- 2 tbsp chopped fresh coriander
- 2 x tbsp extra vegetable oil
Heat the oil in your Dreampot over medium high heat. Add the ginger and cook, stirring until it becomes aromatic. Add the beef and cook until browned all over. Transfer these to a bowl and set aside.
Add the curry paste to the pot and cook until aromatic, then add the rest of the ingredients and bring to a gentle boil. Simmer on medium heat for 15 to 20 minutes then pop the cooking pot into your Dreampot. Bung the lid on and leave the concoction to cook in its own latent heat for at least four hours.
If, when you are ready to serve the dish, it is not quite to the heat you require, put the pot back onto the stove to bring it up to a temperature that is pleasing.
Serve with steamed rice that you’ve added a bit of beef stock to. Chicken stock will also do.
Slop up the dregs with a liberally smothered piece of ciabatta bread smothered with a pat of real butter. Yum yum!
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