WHOot Contributor Gail is back with another easy and delicious dish. Today we are sharing her Beef and Pumpkin Curry Slow Cooker Recipe.
This is a beautiful family-friendly curry that is extremely mild and full of goodness. It is great for mums who like to sneak extra veggies in.
Beef and Curry Slow Cooker Recipe
- 500g blade steak (18oz), diced thickly
- 2 medium onions, diced
- 350g (12oz) pumpkin, diced chunkily
- 1 zucchini, halved and sliced
- 1 cup of beef stock
- 1 x 400g (14ox) can diced tomatoes
- 2 long red chilies, sliced and de-seeded (leave seeds in if you want a hot curry)
- 4 garlic cloves
- 1” piece of fresh ginger, finely grated
- 1 teaspoon cumin powder
- teaspoon coriander powder, one
- 1 teaspoon Tumeric
- 1/3 cup coconut cream
- Olive oil for frying.
How To Make Beef And Pumpkin Curry
In a blender, add 1/2 the onion, Tumeric, cumin, coriander, chili, garlic, and ginger. If you prefer a hot curry, don’t de-seed the chili.
Add a dash of olive oil and blitz to a paste. Set aside until ready to use.
Heat oil in a large frypan, brown meat on all sides, remove to a plate.
Now add the remaining onion and cook to soften over medium heat. Next, add the curry paste and stir until fragrant.
Return meat to the frypan, and stir to coat. Add your stock and canned tomatoes.
Remove from the heat and place your ingredients in the slow cooker. Cook on high for 4 hours.
The final step is to add the diced pumpkin and stir. Continue cooking for a further hour and then add the sliced zucchini and coconut cream.
Gently stir through and cook a further 30 minutes.
Serve with steamed white rice and a dob of yogurt.
Garnish with Coriander or Parsley flakes.
Want More Gail?
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.