Pumpkin and beef curry

Ingredients

• 2 clovesgarlic
• 3 tspfresh ginger
• 1 tspground turmeric
• 1 tspground coriander
• 1 tspcumin seeds
• 2chillies
• 2red onions
• 2 tbspolive oil
• 500 gbeef shin
• 400 gchopped tinned tomatoes
• 250 mlbeef stock
• 400 gpumpkin
• 1courgette
• 100 mlcoconut milk
• 1 handfulbaby spinach

Instructions

1. 1

   Make the curry paste

   Use a suitable processor to blitz the garlic, ginger, turmeric, ground coriander, cumin, chillies and half the onion into a coarse paste. Heat 1 tbsp of the oil in a large saucepan over a high heat. Season the beef with salt and pepper, then brown it in two batches, stirring regularly. Transfer the browned beef to a plate.

2. 2

   Soften the onion

   Reduce the heat to medium and add the remaining 1 tbsp oil to the pan. Add the rest of the onion and cook for 3–4 minutes until soft, stirring often. Add the curry paste and cook for 2 minutes, stirring constantly, until fragrant.

3. 3

   Simmer the beef

   Return the beef to the pan and pour in the tomatoes and stock. Bring to the boil, then lower the heat, cover and simmer gently for about 2 hours, until the beef is tender. Add more stock if needed.

4. 4

   Add the vegetables

   Stir in the pumpkin, cover the pan and simmer gently for at least 15 minutes, until the pumpkin is soft. Add the courgette and coconut milk, then cook for a further 5 minutes.

5. 5

   Finish and serve

   Stir in the spinach and season with salt and pepper to taste. Serve with rice and garnish with coriander.

What is pumpkin and beef curry?

Curry is a broad family of spiced dishes with many traditions across South and Southeast Asia. This version is an autumnal, gently simmered combination of beef, pumpkin, tomatoes and coconut milk.

The long cook gives the beef time to become tender, while the pumpkin brings sweetness and colour. Adding the courgette, coconut milk and spinach near the end helps them keep their softer, fresher character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1930 calories, 133g protein, 0g carbs, 83g fat.

The supplied per-serving figures list 133 g protein and 83 g fat, mainly from the beef and coconut milk, while the pumpkin, courgette, onion and tomatoes provide most of the carbohydrate. Serve it with a measured portion of rice and add a generous side of vegetables to balance the plate.

Building the flavour

Curry paste: blitzing the garlic, ginger, spices, chillies and half the onion creates a coarse base that can release its aroma in the hot oil. Keep stirring it as it cooks so it becomes fragrant without catching.

Beef: browning the meat in two batches gives it contact with the pan instead of crowding it. The browned pieces then simmer in the tomato and stock mixture, absorbing its flavour as they soften.

Getting the timing right

Beef shin: this cut benefits from a long, gentle simmer. Start checking for tenderness at around 2 hours; if it still feels firm, continue cooking and add a little stock if the pan looks dry.

Vegetables: pumpkin needs at least 15 minutes to soften, while the courgette and coconut milk go in for the final 5 minutes. Stir in the spinach at the end so it wilts into the hot curry.

Texture and doneness cues

The beef is ready when a fork can separate it easily, rather than when the cooking time alone is reached. The pumpkin should be soft but still hold its shape in the sauce.

Keep the simmer gentle, with only occasional bubbles. A vigorous boil can make the sauce reduce too quickly before the beef is tender.

Adjusting the heat

Chillies: their strength varies, so remove the seeds before making the paste if you prefer a milder curry. For more heat, leave the seeds in.

Seasoning: taste the curry after adding the spinach, then adjust the salt and pepper. The stock and tinned tomatoes can vary in saltiness, so seasoning at the end gives you better control.

Serving ideas

Rice: serve the curry with rice to soak up the tomato and coconut sauce. The method also suggests a coriander garnish, though it is not included in the ingredient list.

On the side: a simple salad or steamed green vegetables can add a crisp contrast to the tender beef and soft vegetables. Spoon plenty of sauce onto each serving.

Recipe notes & tips

• Pat the beef dry before browning so it colours more readily.
• Brown the beef in two batches, as directed, to avoid overcrowding the pan.
• Stir the curry paste constantly for its 2-minute cooking time to prevent it catching.
• Keep the lid on during the long simmer and check occasionally that there is enough liquid.
• Cut the pumpkin and courgette into similarly sized pieces for more even cooking.
• Add the spinach only at the end, then let the residual heat wilt it.

Variations

• Milder curry: remove the chilli seeds before blitzing the paste.
• Extra heat: leave the chilli seeds in when making the paste.
• Different squash: use an equal weight of another firm-fleshed squash in place of pumpkin.
• More greens: stir in additional spinach at the end and allow it to wilt.
• Rice accompaniment: serve with plain rice to catch the sauce.

Common mistakes to avoid

• Crowding the beef: it may steam rather than brown; cook it in the two stated batches.
• Rushing the simmer: beef shin can stay tough; cook it gently until fork-tender.
• Letting the curry boil hard: the sauce can reduce before the meat softens; keep the heat low.
• Adding the courgette too early: it can become overly soft; add it for the final 5 minutes.
• Overcooking the spinach: it loses its fresh texture; stir it in right before serving.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions