Recipe: Beef and Pumpkin Curry

A classic beef curry without a bucket load of ingredients

Serves: 4
Time: 60 minutes

750g boneless beef, cut into cubes
500g pumpkin, cut into cubes
2 carrots, sliced
1 onion, thinly sliced
1 tin diced tomatoes
1 red capsicum, chopped
½ cup beef stock (hot water and one stock cube)
2 cloves garlic, minced
½ cup korma curry paste
Vegetable oil

Preheat your small camp oven over medium coals or a gas stove.

Add a splash of oil and brown the beef for a couple of minutes until sealed – do this in four batches (this prevents the beef from stewing), adding another splash of oil each time. Remove and set aside.

Add another splash of oil to the camp oven and cook the onion and garlic until softened. Stir in the curry paste and cook for another minute then add the pumpkin, carrots, capsicum, beef stock and tomatoes. Stir well.

Add the browned beef and any juices, stir in well to coat it then reduce the heat down to a simmer.

Place the lid on and simmer gently for 20 minutes, stirring occasionally.

Serve with plain rice.




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