Beef, Pineapple and Pumpkin Curry
- Prep time 10Min
- Cook time 20Min
- Technique Stew, Pan Fry / Saute, Stir Fry
- Meat Beef
- Cut Blade
- Serves 4
Experience Australian culinary fusion with our Beef, Pineapple, and Pumpkin Curry. A symphony of flavours that's a true Down Under delight.
Ingredients
- 360g beef blade
- 2 tsp vegetable oil
- 1 garlic clove, minced
- 1 white onion, diced into large cubes
- 1 tbsp coriander root, finely chopped
- 2 kaffir lime leaves
- 130g pumpkin, cubed
- 1 small eggplant, cubed
- ¼ of a whole pineapple, cubed
- 400ml coconut cream
- 3 tsp yellow curry paste
- 1 cup coriander, loosely packed
- ½ tsp pepper
Coconut Rice:
- 1 cup jasmine rice
- 1/3 cup desiccated coconut
- 2 tbsp fried shallots, to serve
Method
-
Slice the beef blade into strips and heat a pan with vegetable oil. Add the large onion, coriander root and garlic clove and cook for 1 min. Then add the beef and cook for a further 2-3 mins until golden brown.
-
Meanwhile cube the eggplant and pumpkin into small cubes and add to the pot. Cook for a further 2 mins, then add the curry paste, coconut milk and kaffir lime leaves.
-
Add the cubed pineapple and leave to gently simmer for 10 mins. Meanwhile, cook the jasmine rice, follow the packet instructions.
-
In a separate pan heat the desiccated coconut in a pan until golden and toss through the estranged jasmine rice. Garnish with fried shallots before serving.
Tips:
- Alternatively use beef rump, sirloin or mince to make this curry.
- Other curry pastes can be used to substitute the yellow paste you will find in most supermarkets.
- When serving your curry try adding garnishes like picked coriander, fried shallots, diced onion or toasted coconut.
